Chemical Properties
Summit amylase is a mixture of digestive enzymes extracted from the culture fluid of Aspergillus oryzae, it is yellowish-white powder, and becomes turbid solution in water, almost insoluble in ether. It is easy to absorb moisture, slightly odor, the saccharification power is weakened after long storage, and its solution loses saccharification power when it is heated to above 850C. In the presence of acid or alkali, the saccharification power is weakened. It can not only hydrolyze starch, but also digest protein and fat. The ability to hydrolyze starch is 1.5 to 2.0 times that of malt powder enzyme. The optimum pH is 4 to 6, and its activity is not affected by black tea, green tea and coffee.
Uses
Preparing the Japanese national drink "sake"; in converting maizes into sugar in manufacture of whiskey.
Uses
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis 1 . Amylases from Aspergillus oryzae are commonly used as baking additives to prevent staling in the baking industry, clarify haze from fruit juices and alcoholic beverages, and to produce glucose and maltose syrup products.
Uses
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
General Description
α-Amylase is also referred as taka-amylase A.
Biochem/physiol Actions
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.
