α-Amylase Chemical Properties

storage temp. 

2-8°C

form 

suspension

color 

yellow-brown

Merck 

13,9122

CAS DataBase Reference

9001-19-8

EPA Substance Registry System

Amylase, .alpha.-, Aspergillus oryzae (9001-19-8)

Safety Information

Hazard Codes 

Xn,B

Risk Statements 

42

Safety Statements 

36-36/37-24-22

WGK Germany 

3

RTECS 

BU7432500

F 

3-10-21

MSDS

• Language:English Provider:SigmaAldrich

α-Amylase Usage And Synthesis

Uses

α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis 1 . Amylases from Aspergillus oryzae are commonly used as baking additives to prevent staling in the baking industry, clarify haze from fruit juices and alcoholic beverages, and to produce glucose and maltose syrup products.

Uses

Preparing the Japanese national drink "sake"; in converting maizes into sugar in manufacture of whiskey.

Uses

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

General Description

α-Amylase is also referred as taka-amylase A.

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.

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