α-Amylase, from Aspergillus oryzae
1500u/g
- Product Code: 135463
Alias:
α-amylase; bacterial amylase
CAS:
9000-90-2
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | 232-565-6 | MDL Number: | MFCD00081319 |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2-8°C, Inert Gas |
Product Description:
Used in starch processing to break down complex carbohydrates into simpler sugars, enabling efficient production of syrups, dextrins, and fermentable sugars in food and beverage industries. Commonly applied in baking to improve dough conditioning and extend shelf life by modifying starch in flour. Employed in brewing to convert starches in malt into fermentable sugars during mashing. Utilized in detergent formulations to remove starchy stains and in textile industries for desizing of fabrics. Also used in analytical laboratories for controlled hydrolysis of starch in assays and research.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 25g | 10-20 days | ฿3,950.00 |
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| 100g | 10-20 days | ฿7,650.00 |
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| 500g | 10-20 days | ฿22,950.00 |
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α-Amylase, from Aspergillus oryzae
Used in starch processing to break down complex carbohydrates into simpler sugars, enabling efficient production of syrups, dextrins, and fermentable sugars in food and beverage industries. Commonly applied in baking to improve dough conditioning and extend shelf life by modifying starch in flour. Employed in brewing to convert starches in malt into fermentable sugars during mashing. Utilized in detergent formulations to remove starchy stains and in textile industries for desizing of fabrics. Also used in analytical laboratories for controlled hydrolysis of starch in assays and research.
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