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.
CHM.NJE0004-α-Amylase from Aspergillus oryzae -≥150 units/mg-CAS: 9001-19-8
Synonym(s): α-Amylase from Aspergillus oryzae; 1,4-α-D-Glucan-glucanohydrolase, peak amylase; high-temperature amylase; heat-resistant α-amylase
CAS No.: 9001-19-8
Level: Refined grade - powder
Specific Activity: ≥150 U/mg protein (biuret)
Unit Definition: One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20 °C.