α-Amylase from Aspergillus oryzae plays a key part in starch degradation that attacks alpha bonds intact starch granules and soluble starch and produces glucose, maltose, and limited dextrin.
Molecular Weight
54 kDa
Unit Definition
One unit of α-amylase is the amount of enzyme required to release one µmole of p-nitrophenol from blocked p-nitrophenyl-maltoheptaoside per minute (in the presence of excess α-glucosidase), pH 5.4 at 40°C, and is termed a ceralpha unit.
Source
Aspergillus oryzae
Form
Solid
Applications
α-Amylase from Aspergillus oryzae is applied in the detergent industry, fuel alcohol production, food, textile, and paper industries.
Publications
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Publications
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