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CAS 9001-19-8

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Aspergillus oryzae α-Amylase

Description:
Aspergillus oryzae α-Amylase is an enzyme produced by the fungus Aspergillus oryzae, commonly used in various industrial applications, particularly in the food and beverage industry. This enzyme catalyzes the hydrolysis of starch into sugars, specifically breaking down α-1,4-glycosidic bonds, which makes it essential in processes such as brewing, baking, and the production of syrups. The enzyme is characterized by its optimal activity at specific pH and temperature ranges, which can vary depending on the source and preparation method. It is typically a glycoprotein, exhibiting stability under various conditions, and is often used in liquid form. Aspergillus oryzae α-Amylase is recognized for its ability to enhance the digestibility of starches, making it valuable in the production of glucose and maltose. Additionally, it is generally regarded as safe (GRAS) for use in food applications, and its activity can be measured using various biochemical assays. Overall, this enzyme plays a crucial role in numerous biotechnological processes, contributing to the efficiency and quality of food production.
Formula:Unspecified
Synonyms:
  • Amylase, a-, Aspergillus oryzae
  • α-AMylase(aspergillus oryzae)
  • Fungal α Amylase
  • AMYLOPSIN
  • 1,4-α-D-Glucan-glucanohydrolase
  • Amylase, α-, Aspergillusoryzae
  • alpha-amylasefromaspergillusoryzae
  • ALPHA-AMYLASE, PORCINE PANCREAS
  • 1,4-α-D-Glucan-glucanohydrolase, Fungamyl(R) 800L
  • CLARASE
  • See more synonyms
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