Diastase from Aspergillus oryzae
≥90%,A 2000
- Product Code: 98948
CAS:
9000-92-4
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00081555 | |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | room temperature, dry |
Product Description:
Diastase from Aspergillus oryzae is widely used in the food and beverage industry for its enzymatic properties. It plays a crucial role in the breakdown of complex carbohydrates into simpler sugars, making it essential in processes like brewing and baking. In brewing, it aids in the conversion of starches into fermentable sugars, which are then used by yeast to produce alcohol. In baking, it helps improve dough texture and enhances the fermentation process, resulting in better-quality bread. Additionally, it is utilized in the production of syrups and sweeteners by breaking down starches into glucose and maltose. Its application extends to the pharmaceutical industry, where it is used in digestive aids to help break down carbohydrates in the digestive system, improving nutrient absorption.
Product Specification:
| Test | Specification |
|---|---|
| APPEARANCE | White to Light yellow to Yellow Powder to Crystal to Solid |
| PURITY | 90-100 |
| Enzymatic activity | 2000ug |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 1.000 | 10-20 days | ฿420.00 |
+
-
|
| 5.000 | 10-20 days | ฿700.00 |
+
-
|
| 25.000 | 10-20 days | ฿2,960.00 |
+
-
|
| 100.000 | 10-20 days | ฿11,120.00 |
+
-
|
| 500.000 | 10-20 days | ฿52,000.00 |
+
-
|
Diastase from Aspergillus oryzae
Diastase from Aspergillus oryzae is widely used in the food and beverage industry for its enzymatic properties. It plays a crucial role in the breakdown of complex carbohydrates into simpler sugars, making it essential in processes like brewing and baking. In brewing, it aids in the conversion of starches into fermentable sugars, which are then used by yeast to produce alcohol. In baking, it helps improve dough texture and enhances the fermentation process, resulting in better-quality bread. Additionally, it is utilized in the production of syrups and sweeteners by breaking down starches into glucose and maltose. Its application extends to the pharmaceutical industry, where it is used in digestive aids to help break down carbohydrates in the digestive system, improving nutrient absorption.
| Mechanism | - |
| Appearance | - |
| Longevity | - |
| Strength | - |
| Storage | - |
| Shelf Life | - |
| Allergen(s) | - |
| Dosage (Range) | - |
| Recommended Dosage | - |
| Dosage (Per Day) | - |
| Recommended Dosage (Per Day) | - |
| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
Cart
No products
Subtotal:
฿0.00
฿0.00
Total :