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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.
Synonyms
glycogenase; α amylase; endoamylase; Taka-amylase A; 1,4-α-D-glucan glucanohydrolase
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.
Strains
Aspergillus spp.
Source
Aspergillus species
Enzyme Class
Hydrolases
Production Methods
Fermentation
Reaction
Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units
Specification
On customer requests

 Description

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

For Research Use Only.
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