α-Amylase from Aspergillus oryzae

Name: α-Amylase from <I>Aspergillus oryzae</I>
Brand: SIGMA

powder, ~30 U/mg

Synonym(s):

1,4-α-D-Glucan-glucanohydrolase

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About This Item

EC Number:

3.2.1.1 (BRENDA, IUBMB)

EC Number:

232-588-1

MDL number:

MFCD00081319

UNSPSC Code:

12352204

eCl@ss:

32160410

NACRES:

NA.54

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form

powder

Quality Level

100

specific activity

~30 U/mg

mol wt

M_r ~51000

storage temp.

2-8°C

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).

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.

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).