A9857
α-Amylase from Aspergillus oryzae
≥150 units/mg protein (biuret)
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All Photos(5)
Synonym(s):
1,4-α-D-Glucan-glucanohydrolase
EC Number:
MDL number:
UNSPSC Code:
12352204
eCl@ss:
32160410
NACRES:
NA.54
Recommended Products
form
powder
Quality Level
specific activity
≥150 units/mg protein (biuret)
greener alternative product characteristics
Waste Prevention
Design for Energy Efficiency
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sustainability
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greener alternative category
storage temp.
−20°C
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General description
We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research. For more information see the article in biofiles.
Application
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis . Amylases from Aspergillus oryzae are commonly used as baking additives to prevent staling in the baking industry, clarify haze from fruit juices and alcoholic beverages, and to produce glucose and maltose syrup products .
Biochem/physiol Actions
α-Amylase hydrolyzes the α-(1,4) glucan linkages in polysaccharides of three or more α-(1,4) linked D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose. The International Union of Immunological Societies (IUIS) has classified α-amylase from Aspergillus oryzae (Asp o II) as an occupational allergen that can cause respiratory symptoms .
Quality
Crude
Unit Definition
One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
Physical form
powder
Other Notes
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
substrate
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Resp. Sens. 1
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
常规特殊物品
Certificates of Analysis (COA)
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X Baur et al.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 24(5), 465-470 (1994-05-01)
The commercially available alpha-amylase from Aspergillus oryzae which is widely used as a baking additive was compared with a highly purified enzyme preparation. We used enzyme allergosorbent test (EAST), EAST inhibition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), isoelectric focussing, immunoblotting
Sean McClure
Journal of AOAC International, 103(4), 1060-1072 (2020-11-27)
A multi-laboratory study was completed for AOAC First Action Method 2015.14. Ten laboratories from eight countries participated. Each laboratory analyzed (in duplicate) a placebo and 14 fortified nutritionals. Product matrices analyzed included milk, soy, partially hydrolyzed milk, partially hydrolyzed soy
Marit Navis et al.
Nutrients, 12(11) (2020-11-08)
Human milk is the optimal diet for infant development, but infant milk formula (IMF) must be available as an alternative. To develop high-quality IMF, bovine milk processing is required to ensure microbial safety and to obtain a protein composition that
Fengyuan Liu et al.
Food chemistry, 350, 129259-129259 (2021-02-24)
Cereals and legumes are rich in folate. However, due to the instability of folate, processing and digestion can induce significant folate loss. In this paper, folate bioaccessibility of faba bean, oat, rye and wheat flours and pastes was studied using
Fengyuan Liu et al.
Food & function, 13(6), 3220-3233 (2022-02-26)
Both the liberation and stability of endogenous folate are relevant to the bioaccessibility of folate. Since folates are unstable, in addition to studying the natural folate content in foods, bioaccessibility should be considered. To understand folate changes during digestion, a
Protocols
Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.
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