9001-19-8

Basic information

• Product Name: EC 3.2.1.1
• Synonyms: TAKA-AMYLASE A;TAKA-DIASTASE;alpha-amylasefromaspergillusoryzae;Amylase,.alpha.-,Aspergillusoryzae;Amylase,.alpha.-Aspergillusoryzae;IUB: 3.2.1.1;CLARASE;DIASTASE TAKAMINE
• CAS NO: 9001-19-8
• Molecular Weight: 0
• EINECS: 232-588-1
• Mol File: 9001-19-8.mol

Chemical Properties

• Appearance: yellow-brown/suspension
• Storage Temp.: 2-8°C
• Merck: 13,9122
• CAS DataBase Reference: EC 3.2.1.1(CAS DataBase Reference)
• NIST Chemistry Reference: EC 3.2.1.1(9001-19-8)
• EPA Substance Registry System: EC 3.2.1.1(9001-19-8)

Safety Data

• Hazard Codes: Xn,B
• Statements: 42
• Safety Statements: 36-36/37-24-22
• WGK Germany: 3
• RTECS: BU7432500
• F: 3-10-21
• Hazardous Substances Data: 9001-19-8(Hazardous Substances Data)

Usage

Uses

Used in Baking Industry:
EC 3.2.1.1 is used as a baking additive to prevent staling, improve texture, and increase the shelf life of baked goods. It breaks down starch into simpler sugars, which are then fermented by yeast, resulting in improved leavening and texture.
Used in Beverage Industry:
α-Amylase is used to clarify haze from fruit juices and alcoholic beverages by breaking down complex carbohydrates that cause cloudiness.
Used in Food Processing:
EC 3.2.1.1 is used in the production of glucose and maltose syrup products, which are essential ingredients in various food products, such as confectionery, baked goods, and beverages.
Used in Metabolism Studies:
α-Amylase has been used in plant studies, such as metabolism studies in Arabidopsis, to understand the role of starch in plant growth and development.
Used in Brewing Industry:
EC 3.2.1.1 is used in the preparation of the Japanese national drink "sake" and in the conversion of maizes into sugar in the manufacture of whiskey. It helps in breaking down starch into fermentable sugars, which are then converted into alcohol.
Used in Enzyme Assays:
α-Amylase is used as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen for cellulase activity and explore the role of wheat starch in frozen dough.
Used in Medical Applications:
EC 3.2.1.1 has been used to inhibit Staphylococcus aureus biofilms, which can help in the treatment of bacterial infections and prevention of biofilm-related diseases.

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.