EC 3.2.1.1

Base Information

• Chemical Name: EC 3.2.1.1
• CAS No.: 9001-19-8
• Molecular Weight: 0
• Mol file: 9001-19-8.mol

Synonyms:TAKA-AMYLASE A;TAKA-DIASTASE;alpha-amylasefromaspergillusoryzae;Amylase,.alpha.-,Aspergillusoryzae;Amylase,.alpha.-Aspergillusoryzae;IUB: 3.2.1.1;CLARASE;DIASTASE TAKAMINE

Chemical Property of EC 3.2.1.1

Chemical Property:

• PSA: 0.00000
• LogP: 0.00000
• Storage Temp.: 2-8°C

Purity/Quality:

98%,99%, ^*data from raw suppliers

α-Amylase from Aspergillus oryzae ≥150?units/mg protein (biuret) ^*data from reagent suppliers

Safty Information:

• Hazard Codes: Xn,B
• Statements: 42
• Safety Statements: 36-36/37-24-22

MSDS Files:

SDS file from LookChem

Useful:

• 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. Preparing the Japanese national drink "sake"; in converting maizes into sugar in manufacture of whiskey. α-Amylase has been used:as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activityfor the hydrolysis of starch to explore the the role of wheat starch in frozen doughto inhibit Staphylococcus aureus biofilms