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Merck
CN

A9857

α-Amylase from Aspergillus oryzae

greener alternative

≥150 units/mg protein (biuret)

Synonym(s):

1,4-α-D-Glucan-glucanohydrolase

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About This Item

UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-588-1
NACRES:
NA.54
MDL number:
MFCD00081319
EC Number:
3.2.1.1 (BRENDA, IUBMB)

Key Documents

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Product Name

α-Amylase from Aspergillus oryzae, ≥150 units/mg protein (biuret)

form

powder

specific activity

≥150 units/mg protein (biuret)

greener alternative product characteristics

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

greener alternative category

Enabling,

storage temp.

−20°C

Quality Level

200

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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 .

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.

Other Notes

One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

Physical form

powder

Analysis Note

Crude

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 .

pictograms

Health hazardExclamation mark
GHS08,GHS07

signalword

Danger

hcodes

H302,H334

Hazard Classifications

Acute Tox. 4 Oral - Resp. Sens. 1

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Regulatory Information

常规特殊物品
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Certificates of Analysis (COA)

Lot/Batch Number
0000499367
0000499365
0000499366
0000499366
0000499365

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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
Jesus Valcarcel et al.
Polymers, 14(1) (2022-01-12)
Styela clava is an edible sea squirt farmed in Korea that has gradually invaded other seas, negatively impacting the ecology and economy of coastal areas. Extracts from S. clava have shown wide bioactivities, and ascidians have the unique capability among
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
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Protocols

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

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.

α-淀粉酶酶促测定 (EC 3.2.1.1)

可根据此操作规程测定α-淀粉酶的活性。该α-淀粉酶酶促测定将会指导您完成整个过程及必要的计算。

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