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alpha-Amylase

alpha-Amylase structure

CAS No:
9000-90-2
Formula:
NULL
Chemical Name:
alpha-Amylase
Synonyms:
ALPHA-AMYLASE, TYPE X1-A;ALPHA-AMYLASE TYPE XII-A;ALPHA-AMYLASE TYPE XIII-A;3.2.1.1;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE TYPE XII-A;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE TYPE XIII-A;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE;1,4-ALPHA-D-GLUCAN-GLUCANOHYDROLASE TYPE I-A
Categories:
Food Additives > Enzyme

Description

α-Amylase is a hydrolase enzyme that catalyses the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose.

Alpha-amylase is a kind of enzyme being able to hydrolyzes alpha bonds of large alpha-linked polysaccharides including starch and glycogen. It is a very small, stable enzyme which is resistant to many unfavorable conditions. It can hydrolyzes starch and glycogen to maltose and glucose, respectively so that providing energy for human beings and animals. Alpha-amylase is present in almost all kinds of plants, animals and microbes. It has many industrial applications. For example, it can be used in the production of ethanol through breaking starches in grains into fermentable sugars. It can also be used during the production of high-fructose corn syrup. In addition, it can be used in some dishwashing and starch-removing detergents.

Nearly white to light brownish yellow amorphous powder, or light brownish yellow to dark brown liquid. Almost insoluble in ethanol, chloroform and ether. Soluble in water, the aqueous solution is pale yellow to dark brown. The main acting enzymes of those made with Aspergillus niger var. niger include: (1) α-amylase (liquefying enzyme); (2) pectinase (generally a mixture of pectin methylesterase, polygalacturonase, and pectic acid cleaving enzyme); (3) cellulase; (4) glucan converting enzyme (amyloglucosidase); (5) hemicellulase; (6) lactase; and (7) β-glucanase. Those prepared from Aspergillus oryzae variants are mainly: (1) α-amylase; (2) glucoamylase (amyloglucosidase); and (3) lactase. For those made from yeast, the main enzymes are (1) invertase and (2) lactase. The main enzyme is cellulase when it is made by Aspergillus Mucor. The main enzymes made by Aspergillus oryzae are (1) α-amylase (liquefying enzyme), (2) pectinase, and (3) glucoamylase (starch glucosidase).

This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research.

alpha-Amylase Basic Attributes

Molecular Weight：

EC Number：

232-565-6

TSCA：

TSCA listed

Color/Form：

yellow-brown

HScode：

35079090

Characteristics

Appearance：

yellow-brown suspension

Density：

1.37[at 20℃]

Melting Point：

66-73 °C

Water Solubility：

100g/L at 25℃

Storage Conditions：

2-8°C

Vapor Pressure：

0Pa at 25℃

Critical Temperature & Pressure：

-20°C

Safety Information

Transport codes：

NONH for all modes of transport

wgk germany：

hazard class code：

Xn,B

safety instructions：

36-36/37-24-22-45-2-23

RTECS Number：

BU7432500

Marks：

Xn,B

Precautionary statement(s)：

P261-P342 + P311

Hazard Statements：

alpha-Amylase Use and Manufacturing

Methods of Manufacturing

Aspergillus niger. var., Aspergillus oryzae val., Asp. awamori, or Saccharomyces spacies traditionally used for food, or Trichoderma Reesei var.), Rhizopus oryzae var., and Bacillus licheni formis are fermented and cultured under controlled conditions.

Uses

α-Amylase is to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A1031 is from human saliva, is type IIA, and is supplied as a lyophilized powder. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis 1 . α-Amylase from human saliva has been used to study the development of nutraceuticals, which may aid the treatment of diabetes and obesity.

α-Amylase fromBacillussp. has been used:as a dispersal enzyme to test degradation ofS. aureusbiofilms,in the enzymatic hydrolysis of tapioca starchin the enzymolysisof plant-based native and the amorphous granular starches

Material

Ethanol

Ammonium sulfate

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