Products

Fungal amylase for baking

Product Information

Cat #

MBS-0024

CAS No.

9000-90-2

Enzyme Commission Number

EC 3.2.1.1

Product Overview

High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.

Features

Ready-to-use product, accelerating research progress, enhancing application performance.

Method

Technology

Synonyms

glycogenase; α amylase; endoamylase; Taka-amylase A; 1,4-α-D-glucan glucanohydrolase

Type

Function

Acts on starch, glycogen and related polysaccharides and oligosaccharides in a random manner; reducing groups are liberated in the α-configuration. The term "α" relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed.

Applications

Food Industry

Storage

Should be stored in a cool place avoiding high temperature.

Storage Buffer

Shelf Life

Strains

Aspergillus spp.

Source

Aspergillus

Appearance

Molecular Weight

Color / Form

Instruction

Enzyme Class

Hydrolases

Production Methods

Fermentation

Activity

Specific Enzyme Activity

Purity

Unit Definition

Amino Acids Sequence

WARNINGS

Shipping

Formula

Reaction

Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units

Recommendation

Species Reactivity

Contents

Compatibility

Melting Point

Final Titre

Fermentation Time

Recovery Yield

Starting Material

Specification

On customer requests

Substrates

Concentration

Usage And Dosage

Description

Fungal amylase is a liquid amylase preparation fermented by aspergillus. Fungal amylase hydrolyzes starch into maltotriose, dextrose and other oligosaccharides.

For Research Use Only.

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