CAS 9000-92-4
:Amylase
Description:
Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars, primarily maltose and glucose. It is classified as a glycoside hydrolase and plays a crucial role in carbohydrate digestion in both humans and other organisms. Amylase is produced in various tissues, including the salivary glands and pancreas, and is present in many organisms, including plants, bacteria, and fungi. The enzyme operates optimally at specific pH levels and temperatures, which can vary depending on its source. In humans, salivary amylase initiates the digestion of carbohydrates in the mouth, while pancreatic amylase continues this process in the small intestine. Amylase is also utilized in various industrial applications, such as in the food industry for brewing and baking, as well as in the production of biofuels. The CAS number 9000-92-4 specifically identifies the enzyme in its various forms, highlighting its significance in both biological and commercial contexts.
Formula:Unspecified
Synonyms:- 2000L
- Amilasa
- Amylase
- Amylase1
- Amylase2
- Amylase2a
- Amylase3
- Amylase4
- Amylase8
- Amylases
- Amylogal
- Bactosol-HTN
- Diastases
- Diramyl
- Duramyl
- Fetilase
- Glycogenase
- JP-Diastase
- Maltin
- Miola
- Natalase
- Ptyalin
- Sva-300
- Takaterm
- Termoamylase
- Termozym
- Thermoamylase
- Zymajunt-340C
- α-(1,4)-Amylase
- Amylopol P
- See more synonyms
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Found 5 products.
Amylase
CAS:Amylase (Diastase) is any one of a group of enzymes which catalyses the breakdown of starch into maltose.Formula:NAPurity:98%Color and Shape:SolidMolecular weight:N/Aa-Amylase ex. Malt (Fungal Diastase ex. Aspergillus Oryzae) 1:2000, (2000U/g powder)
CAS:Color and Shape:Off white to pale yellow, Powder, Clear
