α-Amylase from Aspergillus oryzae
α-Amylase from Aspergillus oryzae
CAS: 9001-19-8
Molecular Formula:
α-Amylase from Aspergillus oryzae - Names and Identifiers
α-Amylase from Aspergillus oryzae - Physico-chemical Properties
| Appearance | Morphological suspension |
| Color | yellow-brown |
| Merck | 13,9122 |
| Storage Condition | 2-8°C |
| Physical and Chemical Properties | Chemical Properties Peak Amylase is a mixture of digestive enzymes extracted from Aspergillus oryzae culture solution. It is a yellow-white powder. It becomes a turbid solution in water and is almost insoluble in ether. It is easy to absorb moisture and smell slightly. After long-term storage, the saccharification power is weakened, and the solution is heated above 850C to lose the saccharification power. In the presence of acid or base, the saccharification power is weakened. It can not only hydrolyze starch, but also digest protein and fat. The ability to hydrolyze starch is 1.5~2.0 times that of malt meal enzyme. The optimum pH is 4~6, and its activity is not affected by black tea, green tea, coffee, etc. |
| Use | Use peak amylase is a digestive aid. It is used to treat indigestion and loss of appetite. Oral administration, once 0.1~0.5g, daily 0.3~1.5g. Keep away from light and keep it airtight. |
α-Amylase from Aspergillus oryzae - Risk and Safety
| Risk Codes | 42 - May cause sensitization by inhalation |
| 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. |
| WGK Germany | 3 |
| RTECS | BU7432500 |
| FLUKA BRAND F CODES | 3-10-21 |
α-Amylase from Aspergillus oryzae - Upstream Downstream Industry
| Raw Materials | Dextrin Agar alpha-Amylase MAIZE POWDER MA 1.0 IRMM CERTIFIED RE-F AMYLOGLUCOSIDASE β-Amylase ISOAMYLASE |
α-Amylase from Aspergillus oryzae - Nature
| EPA chemical information | Amylase, .alpha.-, Aspergillus oryzae (9001-19-8) |
Last Update：2024-04-09 20:49:11
α-Amylase from Aspergillus oryzae - Production method
Aspergillus niger uar (Aspergillus niger uar), Aspergillus oryzae uar (ASP.oryzae uar), Rhizopus oryzae uar (Rhizopus oryzae uar, Trichoderma Trichoderma roesei uar). After the variant bacteria and molds are cultured under appropriate conditions, the mother liquor is spray-dried or salted out or solvent is added to make the enzyme precipitate and other methods to obtain the finished product. Enzymes that can catalyze the decomposition of α-1, 4-glucosyl and α-1, 6-glucosyl in starch by adding water to become low-molecular substances. There are α-amylase, isoamylase, starch hemisomerase, β-amylase, glucoamylase, extreme dextrin enzyme, etc. Starches used in the food industry are mainly α-amylase, β-amylase (also known as glycosylated amylase), and glucoamylase.
Last Update：2024-04-09 01:59:51
Supplier List
Multiple SpecificationsSpot supply
Product Name: α-Amylase Visit Supplier Webpage Request for quotationCAS: 9001-19-8
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
Multiple SpecificationsSpot supply
Product Name: α-Amylase Visit Supplier Webpage Request for quotationCAS: 9001-19-8
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
View History
Raw Materials for α-Amylase from Aspergillus oryzae