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10065 Sigma

α-Amylase from Aspergillus oryzae

powder, ~30 U/mg

Synonym: 1,4-α-D-Glucan-glucanohydrolase

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Description

Other Notes

For the determination of fats in food; Application in (selective) hydrolysis/condensation of glycosidic bonds.

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

Unit Definition

1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25°C (starch acc. to Zulkowsky, Cat. No. 85642, as substrate).

Application

α-Amylase has been used:
• as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity
• for the hydrolysis of starch to explore the the role of wheat starch in frozen dough
• to inhibit Staphylococcus aureus biofilms

Biochem/physiol Actions

Aspergillus oryzae α-amylase (Ao α-amylase) enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches and related subsrates. These substrates are broken down to release short oligosaccharides and α-limit dextrins.

General description

Microbial amylases are exoenzymes and are used in several industrial applications, such as production of bread, maltose syrups, and fermentation of soya sauce, miso etc. α-Amylase isolated from Aspergillus oryzae has been found to have molecular weights of 51kDa (sedimentation and diffusion) and 49kDa (gel filtration).

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Laboratory Gloves

Biomedical Applications
Safety & Documentation

Safety Information

Symbol 
GHS08  GHS08
Signal word 
Danger
Hazard statements 
Precautionary statements 
Personal Protective Equipment 
RIDADR 
NONH for all modes of transport
WGK Germany 
1
Protocols & Articles

Related Content

Enzymes & Proteins

Application Index | Enzyme Index | Substrate Index | Inhibitor Index | Cofactor Index | Lectin Index
Keywords: Cell signaling, Diagnostic, Drug discovery, Molecular biology

Peer-Reviewed Papers
15

References

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