Creative Biogene
consultation 
  1. Home
  2. Products
  3. Food
  4. Starch Processing
  5. α amylase enzyme for flour
Products

α amylase enzyme for flour

 Product Information

Cat #
MBS-0272
CAS No.
9000-90-2
Enzyme Commission Number
EC 3.2.1.1
Product Overview
High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Method
Technology
Synonyms
glycogenase; α amylase; endoamylase; Taka-amylase A; 1,4-α-D-glucan glucanohydrolase
Type
Function
Acts on starch, glycogen and related polysaccharides and oligosaccharides in a random manner; reducing groups are liberated in the α-configuration. The term "α" relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed.
Applications
Food Industry
Storage
Should be stored in a cool place avoiding high temperature.
Storage Buffer
Shelf Life
Strains
Aspergillus spp.
Source
Aspergillus species
Appearance
Molecular Weight
Color / Form
Instruction
Enzyme Class
Hydrolases
Production Methods
Fermentation
Activity
Specific Enzyme Activity
Purity
Unit Definition
Amino Acids Sequence
WARNINGS
Shipping
Formula
Reaction
Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units
Recommendation
Species Reactivity
Contents
Compatibility
Melting Point
Final Titre
Fermentation Time
Recovery Yield
Starting Material
Specification
On customer requests
Substrates
Concentration
Usage And Dosage

 Description

A fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species.

For Research Use Only.
Have a question? Get a Free Consultation