Amylase, a-, Aspergillus oryzae CAS:9001-19-8 Manufacturer Price

Amylase is an enzyme that facilitates the breakdown of starch into simpler sugars such as maltose and glucose. It is commonly produced by various organisms, including bacteria, fungi, and plants.

The “a-” in “a-amylase” refers to the type of amylase that specifically hydrolyzes the internal alpha-1,4 glycosidic bonds within the starch molecule. This results in the production of shorter chain polysaccharides, which can be further broken down into glucose by other amylase enzymes.

Aspergillus oryzae is a species of filamentous fungus known for its ability to produce high amounts of amylase. It is commonly used in industrial enzyme production processes due to its potent amylolytic activity. The enzymes produced by Aspergillus oryzae, including a-amylase, are widely utilized in various industries, such as food, brewing, textile, and detergent manufacturing.

In the food industry, a-amylase derived from Aspergillus oryzae is often used in baking, brewing, and starch processing. It helps to break down starch in dough, malt, and other raw materials, facilitating the conversion of complex carbohydrates into simple sugars that can be metabolized by yeast or bacteria during fermentation. This enzyme is also utilized in textile manufacturing to facilitate the removal of starch-based sizing agents from fabrics.

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Application and Effect

Effect on Starch: a-amylase breaks down starch into simpler sugars like maltose and glucose by hydrolyzing the internal alpha-1,4 glycosidic bonds within the starch molecule. This process called amylolysis helps in the digestion and utilization of starch by organisms.

Aspergillus oryzae as a source: Aspergillus oryzae is a filamentous fungus renowned for its ability to produce high levels of a-amylase. It is commonly used as the source organism for large-scale industrial production of a-amylase due to its efficiency and effectiveness.

Application in Food Industry: The a-amylase derived from Aspergillus oryzae finds wide applications in the food industry. It is used in baking to break down starch in dough, leading to improved texture, taste, and overall quality of the baked products. It is also used in brewing to convert starches in malted grains into fermentable sugars for yeast metabolism during the brewing process.

Application in Starch Processing: a-amylase is extensively used in the starch industry. It helps in the conversion of starch into syrups and sweeteners, such as corn syrup and high-fructose corn syrup, by enzymatic hydrolysis. This enzyme also plays a crucial role in the production of various modified starches used in food, pharmaceutical, and other industries.

Textile Industry: a-amylase derived from Aspergillus oryzae is utilized in textile processing. It helps in the removal of starch-based sizing agents, which are used to strengthen yarns during weaving or knitting. The enzyme breaks down these sizing agents, facilitating their easy removal during the desizing process.

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Additional Information:

Composition	N.A.
Assay	99%
Appearance	Yellow powder
CAS No.	9001-19-8
Packing	Small and bulk
Shelf Life	2 years
Storage	Store in cool and dry area
Certification	ISO.