α-Amylase from Aspergillus oryzae

Microbial amylases are exoenzymes and are used in several industrial applications, such as production of bread, maltose syrups, and fermentation of soya sauce, miso etc. α-Amylase isolated from Aspergillus oryzae has been found to have molecular weights of 51kDa (sedimentation and diffusion) and 49kDa (gel filtration).

α-Amylase has been used:

• as a control enzyme in agar plate-based and carboxymethylcellulose-based clearing assays to screen cellulase activity
• for the hydrolysis of starch to explore the the role of wheat starch in frozen dough
• to inhibit Staphylococcus aureus biofilms

Aspergillus oryzae α-amylase (Ao α-amylase) enzyme catalyzes the hydrolysis of the α-1,4 glycosidic bonds in soluble starches and related subsrates. These substrates are broken down to release short oligosaccharides and α-limit dextrins.

1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25°C (starch acc. to Zulkowsky, Cat. No. 85642, as substrate).

For the determination of fats in food; Application in (selective) hydrolysis/condensation of glycosidic bonds.

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer