A-AMYLASE INSOLUBLE ENZYME ON AGAROSEFRO M BACILLUS
α-Amylase, heat-stable
CAS: 9000-85-5
Molecular Formula:
A-AMYLASE INSOLUBLE ENZYME ON AGAROSEFRO M BACILLUS - Names and Identifiers
A-AMYLASE INSOLUBLE ENZYME ON AGAROSEFRO M BACILLUS - Physico-chemical Properties
| Appearance | suspension |
| Color | yellow-brown |
| Merck | 13,603 |
| Storage Condition | 2-8°C |
| Stability | Stable. Incompatible with strong oxidizing agents. |
A-AMYLASE INSOLUBLE ENZYME ON AGAROSEFRO M BACILLUS - Risk and Safety
| Risk Codes | R42 - May cause sensitization by inhalation R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S36 - Wear suitable protective clothing. S36/37 - Wear suitable protective clothing and gloves. S24 - Avoid contact with skin. S22 - Do not breathe dust. S2 - Keep out of the reach of children. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S23 - Do not breathe vapour. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
| WGK Germany | 3 |
| RTECS | BU7432500 |
| FLUKA BRAND F CODES | 3-10-21 |
A-AMYLASE INSOLUBLE ENZYME ON AGAROSEFRO M BACILLUS - Reference
| Reference Show more | 1. Bao, Yi-Hong, Kai-Feng Sun, and Yang Guo. "Effect of molecular weight on hypolipidemic and hypoglycemic activities of fermented Auriculaia auricula supernatant." Food Science and Technology 40 (2020): 106-112.https://doi.org/10.1590/fst.00519 2. Ding, Yangyue, et al. "Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch." Food Hydrocolloids 111 (2021): 106254.https://doi.org/10.1016/j.foo 3. Xiong, Feng, et al. "Characterization and antioxidant activities of polysaccharides from Passiflora edulis Sims peel under different degradation methods." Carbohydrate polymers 218 (2019): 46-52.https://doi.org/10.1016/j.carbpol.2019.04.069 4. [IF=3.638] Ji-lin Dong et al."Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran."J Sci Food Agr. 2019 Jun;99(8):3886-3894 5. [IF=9.381] Yi-Peng Bai et al."Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan."Carbohyd Polym. 2021 Nov;271:118416 6. [IF=9.147] Chong-Chong Wang et al."Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough."Food Hydrocolloid. 2021 Dec;121:107008 7. [IF=7.514] Chong-Chong Wang et al."Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties."Food Chem. 2021 Dec;364:130444 8. [IF=6.953] Qingbin Guo et al."Catechin-grafted arabinoxylan conjugate: Preparation, structural characterization and property investigation."Int J Biol Macromol. 2021 Jul;182:796 9. [IF=4.952] Meixuan Li et al."Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber."Lwt Food Sci Technol. 2022 Jan;153:112478 10. [IF=6.475] Qing Ge et al."In vitro fecal fermentation characteristics of bamboo insoluble dietary fiber and its impacts on human gut microbiota."Food Res Int. 2022 Jun;156:111173 11. [IF=6.953] Yi-Peng Bai et al."Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas."Int J Biol Macromol. 2022 May;208:869 12. [IF=9.147] Chong-Chong Wang et al."Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread."Food Hydrocolloid. 2022 Apr;125:107448 |
A-AMYLASE INSOLUBLE ENZYME ON AGAROSEFRO M BACILLUS - Introduction
Definition of enzyme activity: under the conditions of 70 ℃ and PH6.0, the amount of enzyme required to liquefy 1mg of soluble starch into dextrin in 1 minute is 1 enzyme activity unit. Product characteristics: the optimum temperature is above 90 ℃, liquefaction is rapid at 95-97 ℃, and it still maintains considerable vitality at 100 ℃. when early injection liquefaction, the instantaneous temperature can reach 105-110 ℃; The effective PH range is 5.0-8.0. The optimum range is 5.0-7.0. This product does not require high calcium ions, and 50-70ppm is sufficient. Usage: The general addition amount is 8-15U/g starch
Last Update：2022-10-16 17:41:12
A-AMYLASE INSOLUBLE ENZYME ON AGAROSEFRO M BACILLUS - Nature
| EPA chemical information | Amylase, bacterial (9000-85-5) |
Last Update：2024-04-09 20:49:11
Supplier List
Featured ProductsSpot supply
Product Name: α-Amylase, heat-stable Visit Supplier Webpage Request for quotationCAS: 9000-85-5
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
Featured ProductsSpot supply
Product Name: α-Amylase, heat-stable Visit Supplier Webpage Request for quotationCAS: 9000-85-5
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
View History