推荐产品
生物来源
bacterial (Bacillus sp.)
质量水平
表单
solution
质量
for use in Total Dietary Fiber Assay, TDF-100A
比活
20000—60000 U/mL
环保替代产品特性
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
技术
activity assay: suitable
适用性
suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
应用
food and beverages
环保替代产品分类
储存温度
2-8°C
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相关类别
一般描述
αα-淀粉酶是一种胞外酶，广泛存在于动植物等诸多天然来源中，在微生物中尤其丰富，例如各种芽孢杆菌(Bacillus species)。αα-淀粉酶是广为人知的热稳定性碱性酶。
α-淀粉酶（1,4-α-d-葡萄糖水解酶）是一种内切葡聚糖酶，属于糖苷水解酶家族13(GH13)的一员。α-淀粉酶（来自地衣芽孢杆菌Bacillus licheniformis NCIB 6346）在pH 6.2和85°C条件下60分钟后仍然保留>98%活性。
我们致力于为您带来更加绿色的替代产品，这些产品遵守一项或多项绿色化学12项原则。该产品针对淀粉乙醇研究进行了优化，可提高能效并防止浪费。有关详细信息，请参阅《Biofiles》的文章。
应用
α-淀粉酶（热稳定性）可用于：
- 作为动物饲料组分，研究膳食纤维对妊娠母猪生殖能力的影响
- 作为补充剂制备人工小肠液(SSIF)，通过喂饲鸭子不同饲料后与内源性小肠液(ESIF)比较消化能力，验证体外消化性
- 进行覆盆子膳食纤维的体外肠消化实验
生化/生理作用
αα-淀粉酶可将淀粉降解为糖类，水解三个或以上a-(1→4)键相连D-葡萄糖单体组成多糖的a-(1→4))葡聚糖键，无需水解α-(1→6)键。最后可获得麦芽糖等寡糖、葡萄糖和α-极限糊精。
α-淀粉酶主要用于涉及淀粉糖化和液化的过程，通常需要高温条件。这类酶广泛用于各个工业领域，包括食品、发酵、纺织、纸、去垢剂和药品行业。在食品加工行业，淀粉酶在烘焙、酿制、消化助剂制备、蛋糕生产、果汁加工和淀粉糖浆生产中发挥重要作用。除了可以生成可发酵物质，α-淀粉酶在面包制作中还具有抗老化作用，可增强烘烤食品的软度保留，从而延长这些食品的保质期。
其他说明
仅供研发使用。&不可用于药物、家庭或其他用途。有关危险和安全处理方法的信息，请参阅安全数据说明书。
相关产品
产品编号
说明
价格
警示用语：
Danger
危险声明
预防措施声明
危险分类
Resp. Sens. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 3
个人防护装备
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
法规信息
常规特殊物品
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Bonjin Koo et al.
Journal of animal science, 98(5) (2020-04-21)
This study was conducted to investigate the effects of dietary complexity and l-Thr supplementation on energy and nutrient utilization in nursery pigs. Thirty-two nursery pigs (7.23 ± 0.48 kg) were randomly assigned to a 2 × 2 factorial treatment arrangement
Yongjun Choi et al.
Animal bioscience, 34(2), 233-242 (2020-08-21)
The aim of this study was to determine the effect of pineapple cannery by-product (PCB) level on the growth performance and carcass characteristics of finishing Hanwoo steers. The feeding stage was divided into early and late finishing stages. A total
J P Marden et al.
Journal of dairy science, 91(9), 3528-3535 (2008-09-04)
The objectives of this study were to evaluate the capacity of 2 dietary feed additives, sodium bicarbonate and live yeast Saccharomyces cerevisiae (strain Sc 47), in optimizing ruminal pH in dairy cows and to determine their modes of action. Three
Elijah G Kiarie et al.
Journal of animal science, 98(6) (2020-05-22)
Indigestible fiber-protein-phytate complexes reduce the feeding value of soy products. We investigated the effects of multienzyme supplement (MES, Victus) on standardized ileal digestibility (SID) of amino acids (AA) and apparent total tract digestibility (ATTD) of energy and minerals in roasted
M A Khan et al.
Journal of dairy science, 91(3), 1140-1149 (2008-02-23)
Ruminal parameters, rumen development, nutrient digestibilities, and N utilization were estimated in Holstein calves fed starch from different sources. Ground corn, ground barley, ground wheat, and crimped oats were used to formulate 4 isostarch (25% of starter dry matter) pelleted
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