α-Amylase from Aspergillus oryzae, CAS No.9001-19-8

CAS: 9001-19-8 Cat. No.: A755209 EC Number: 232-588-1 PubChem CID: 135292454

GRADE & PURITY Bioactive, ActiBioPure™, Native, High Performance, EnzymoPure™, ≥150 U/mg protein；Protein content: See COA

Accession #

P0C1B4,P0C1B3

Bioactivity

≥150 U/mg protein

Overview

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.

Biochem/physiol Actions

α-Amylase hydrolyzes the α-(1,4) glucan linkages in polysaccharides of three or more α-(1,4) linked D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose. The International Union of Immunological Societies (IUIS) has classified α-amylase from Aspergillus oryzae (Asp o II) as an occupational allergen that can cause respiratory symptoms.

Specifications

Product Name

α-Amylase from Aspergillus oryzae, CAS No.9001-19-8

Synonyms

1, 4-α-D-Glucan-glucanohydrolase | glycogenase | alpha-amylase | amy3 | amy1 | amy2

Grade

ActiBioPure™, Bioactive, High Performance, Native, EnzymoPure™

Specifications & Purity

Bioactive, ActiBioPure™, Native, High Performance, EnzymoPure™, ≥150 U/mg protein；Protein content: See COA

Biochemical and Physiological Mechanisms

Catalytic activity: Endohydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides containing three or more (1->4)-alpha-linked D-glucose units.

Bioactivity

≥150 U/mg protein

Accession #

P0C1B4, P0C1B3

CAS

9001-19-8

Enzyme Commission Number

EC 3.2.1.1

Molecule Type

Enzyme

Storage and Shipping

Concentration

≥150 U/mg protein；Protein content: See COA

Storage

Store at -20°C

Shipped In

Ice chest + Ice pads

Unit definition

One unit will liberate 1.0mg of maltose from starch in 3 min at pH 6.9 at 20 °C.

References

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2. Bing Zheng, Tianxiang Ao, Xiaole Zhao, Yi Chen, Jianhua Xie, Xingcai Gao, Li Liu, Xiaobo Hu, Qiang Yu.  (2024)  Comprehensive assessment of the anti-obesity effects of highland barley total, insoluble, and soluble dietary fiber through multi-omics analysis.  FOOD RESEARCH INTERNATIONAL,      [PMID:38876588] [10.1016/j.foodres.2024.114535]

3. Bing Zheng, Xiaole Zhao, Tianxiang Ao, Jianhua Xie, Yi Chen, Yueyao Gui, Xingcai Gao, Xiaobo Hu, Qiang Yu.  (2024)  Exploring and comparing the anti-obesity mechanisms of defatted rice bran total dietary fiber, insoluble dietary fiber, and soluble dietary fiber based on multi-omics technologies.  Food Frontiers,  5  (2): (708-721).  [PMID:] [10.1002/fft2.353]

4. Qian Lin, Wei Liang, Mengting Yan, Wenqing Zhao, Wenhao Li.  (2024)  Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism.  Innovative Food Science & Emerging Technologies,      [PMID:] [10.1016/j.ifset.2024.103676]

5. Yanan Wang, Xuezhi Tian, Zehua Zhang, Meiling Tian, Fusheng Zhang.  (2024)  Investigation of the potential mechanisms of α-amylase and glucoamylase through ultrasound intensification.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2024.115979]

6. Mengfan Lin, Changrong Wang, Wenfei Wu, Qingsong Miao, Zebin Guo.  (2024)  Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis.  Food Chemistry-X,      [PMID:39791116] [10.1016/j.fochx.2024.102084]

7. Tiantian Fu, Yu Zhang, Hongwei Cao, Xiao Guan.  (2024)  The effects of milling on the chemical forms, bioavailability, and in vivo distribution of Vitamin B1 in rice.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2024.105376]

8. Bing Zheng, Xiaole Zhao, Tianxiang Ao, Yi Chen, Jianhua Xie, Xingcai Gao, Li Liu, Xiaobo Hu, Qiang Yu.  (2024)  The role of bound polyphenols in the anti-obesity effects of defatted rice bran insoluble dietary fiber: An insight from multi-omics.  FOOD CHEMISTRY,      [PMID:38986204] [10.1016/j.foodchem.2024.140345]

9. Min Zhuang, Sheng Ke, Xuanyu Wang, Anqi Wang, Ming Ning, Chris Blanchard, Bing Wang, Zhongkai Zhou, Guohua Zhao.  (2026)  Short-chain fatty acid and gut microbiota character following synergistic in vitro fermentation of resistant starch–dietary fiber complexes from tiger nuts.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,      [PMID:] [10.1002/jsfa.70577]