Citations：22
| CAS：9001-19-8 | Storage：Store at 2-8℃，1years |
| Appearance：White to light yellow powder | |
| Name α-Amylase from Aspergillus oryzae | CAS 9001-19-8 |
| Storage Store at 2-8℃，1years | Specification 250g ; 500g |
| Appearance White to light yellow powder | Grade BR |
| Source Bacillus licheniformis | Enzyme Activity/Titer 40000u/g |
| Solubility 50 mg/mL in Water | Unit Bottle |
| Effect of calcium ion concentration on enzyme activity: This product does not require high Ca2+, and 50-70ppm Ca2+ is sufficient. Under high temperature conditions, this enzyme can rapidly hydrolyze the refined α-1, 4 glucoside bond of starch molecules, and arbitrarily cut the starch molecules from the inside to grow short-bond dextrin and a small amount of oligosaccharides, so that the viscosity of starch pulp rapidly decreases. If the liquefaction time is prolonged, a small amount of glucose and maltose will be produced. | Biochemical research. Widely used in the industry of glucose, malt sugar, dextrin, fructose, oligosaccharides, alcohol, beer, monosodium glutamate, food brewing, organic acids, textile, printing and dyeing, paper making, other fermentation industry. |
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