α淀粉酶，热稳定

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。

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。

α-Amylase (1,4-α-d-glucan glucohydrolase) is an endo-acting glucanase. It belongs to the glycoside hydrolase family 13 (GH13). α-Amylase from Bacillus licheniformis NCIB 6346 can maintain >98% of activity after 60 minutes at pH 6.2 at 85 °C.

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

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-Amylases are predominantly utilized in processes involving starch saccharification and liquefaction, often requiring high-temperature conditions. These enzymes find wide industrial applications across sectors including food, fermentation, textile, paper, detergent, and pharmaceutical industries. In the processed-food industry, amylases play a vital role in baking, brewing, digestive aid preparation, cake production, fruit juice processing, and starch syrup manufacturing. Apart from their role in generating fermentable compounds, α-amylases contribute to anti-staling effects in breadmaking and enhance the softness retention of baked goods, thereby extending the shelf life of these products.

For R&D use only. Not for drug, household, or other uses. Please consult the Safety Data Sheet for information regarding hazards and safe handling practices.