Aspergillus oryzae α-Amylase
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Aspergillus oryzae α-Amylase
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CAS No:
9001-19-8
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Chemical Name:
Aspergillus oryzae α-Amylase
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Synonyms:
Takadiastase;Amylase,α-,Aspergillusoryzae;α-Amylase,Aspergillus oryzae;Aspergillus oryzae α-Amylase;Diastase,Taka;Koji diastase;Diastase,Koji;Orenzym;8049-92-1;9032-07-9
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CAS No:
Aspergillus oryzae α-Amylase Use and Manufacturing
Slant culture: Take 300g of rice in 200ml of water and cook it. Cool, add 70～100g of mashed malt, 10g of pure amylase and 1500ml of water to the cooked rice. After mixing, saccharify for 4~5h at 550C. Filter by heat, adjust the pH to 5-6, and add 25g (2.5%) of agar to each liter of saccharified filtrate, heat-load test tubes, and after sterilization, connect the yellow mold to the slope, keep 32-350, and culture 70- 72h, beveled bacteria. Aspergillus flavus3602320; 70h→Slant culture of slant strain Saccharomyces cerevisiae, take 25g wheat bran, 2g corn flour, mix evenly, add 90ml water to every 100g wheat bran and corn flour mixed powder, mix well, at 117.72kPa( 1.2kgf/cm2) under pressure, sterilized for 30min, cooled under reduced pressure, inoculated with slant strains, maintained at 32-350, and cultivated for 70-72h to obtain seed strains. Oblique strains 320; 70h → Seed culture Expanded culture of the seed strain plate Take the same ingredients as the seed medium, inoculate 10g (ie 1%) of the inoculum strain per liter of seed, maintain 32 to 350, and culture for 70 to 72h , Get shallow plate strains. Seed strain 320; 70h → Shallow plate expansion culture Shallow plate strain large fermentation tank culture Take wheat bran 100kg, rice hull 5kg, dilute hydrochloric acid (0.1%), add 75～80ml water per 100g of this mixture, steam at atmospheric pressure 1h, sterilization, when the humidity is reduced to 300C, inoculate 50g (ie 5%) of shallow plate strains per liter of the sterilized mixture solution, mix well, cultivate in the pool, the temperature is controlled at 360C, and the room is sent every 2h Wind for 20min, keep 36～400C, after cultivating for about 30h, send the outdoor wind out of the pool when the temperature drops to 200C, and get yellow-green mycelium spores. Shallow disc hypha spores 360C; 30h → extract enzyme liquid ethanol; normal temperature → precipitated precipitate 95% ethanol → dehydrated several times wet solid enzyme drying wet solids vacuum dried at 400C peak amylase finished product. Wet solid enzyme 400C → vacuum dried product
Preparing the Japanese national drink "sake"; in converting maizes into sugar in manufacture of whiskey.
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