α-淀粉酶 来源于米曲霉

A755150-50ml

50ml

aqueous solution,≥800 FAU/g

α来源于米曲霉的-淀粉酶已被用于：作为评估酶活性的阳性对照评估其对通过副干酪乳杆菌LA104{65对L-1A同时进行糖化和发酵的影响研究淀粉酶的影响α-淀粉酶适用于各种植物研究，如拟南芥中的代谢研究。 它是一种评价奶牛中具有淀粉分解活性的外源酶的适当阳性对照。来自米曲霉的淀粉酶是一种合适的烘焙添加剂，可防止烘焙行业的食物老化问题，澄清果汁和酒精饮料中的浑浊，并用于生产葡萄糖和麦芽糖浆产品 。应用： α-淀粉酶也称为taka-淀粉酶A。我们致力于为您提供更环保的替代产品，以符合“绿色化学的12项原则”的一项或多项原则要求。该产品针对淀粉乙醇研究进行了优化，可提高能效并防止浪费。有关详细信息，请参阅《Biofiles》的文章。 α-Amylase is also referred as taka-amylase A. We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research. For more information see the article in biofiles . Application: α-Amylase from Aspergillus oryzae has been used: as a positive control in the evaluation of enzyme activity to evaluate its effect on simultaneous saccharification and cofermentation (SSCF) of L-lA by Lactobacillus paracasei LA104{65 to study the influence of amylase α-Amylase are suitable various plant studies, such as metabolism studies in Arabidopsis . It is a suitable positive control for the evaluation of exogenous enzymes with amylolytic activity for dairy cows. Amylases from Aspergillus oryzae is a suitable baking additives that prevents staling in the baking industry, clarify haze from fruit juices and alcoholic beverages, and is used to produce glucose and maltose syrup products .

α-淀粉酶（一种唾液中的消化酶）有助于催化淀粉中的α-1,4糖苷键的水解，并形成葡萄糖单元。它在弱碱性pH下有效 ，并且是清酒酿造的首选酶之一。米曲霉 α−淀粉酶（Aoα-淀粉酶）在可溶性淀粉中催化 α-1,4 糖苷键，并用于各种工业应用。天然底物，如淀粉和糖原，被分解成葡萄糖和麦芽糖。 .