아밀라아제

그림문자(GHS)

• 그림문자(GHS)

  

• 신호 어

  Danger

• 유해·위험 문구

  H334：흡입 시 알레르기성 반응, 천식 또는 호흡 곤란 등을 일으킬 수 있음

• 예방조치문구

  P261：분진·흄·가스·미스트·증기·...·스프레이의 흡입을 피하시오.

  P284：호흡 보호구를 착용하시오.

  P304+P340：흡입하면 신선한 공기가 있는 곳으로 옮기고 호흡하기 쉬운 자세로 안정을 취하시오.

  P342+P311：호흡기 증상이 나타나면 의료기관(의사)의 진찰을 받으시오.

  P501：...에 내용물 / 용기를 폐기 하시오.

아밀라아제 화학적 특성, 용도, 생산

• 개요

  The product of the controlled germination of barley. This substance presents as a clear amber to dark brown liquid or white to tan powder. The major active principles are (1) α-amylase, IUB No. 3.2.1.1, CAS No. 9000-90-2 and; (2) (3-amylase, IUB No. 3.2.1.2, CAS No. 9000-91-3.

• 화학적 성질

  solid

• 용도

  Textile desizing, conversion of starch to glucose sugar in syrups (especially corn syrups), baking (to improve crumb softness and shelf life), dry cleaning (to attack food spots and similar stains).

• 정의

  A class of enzymes which convert starch into sugars. Fungal and bacterial amylases from specific fungi and bacteria have been suggested for commercial fermentation processes.

• 일반 설명

  Diastase (Taka-Diastase) is derived from theaction of a fungus, Aspergillus oryzae Cohn (Ahlburg), on ricehulls or wheat bran. It is a yellow, hygroscopic, almost tastelesspowder that is freely soluble in water and can solubilize300 times its weight of starch in 10 minutes. It is used in dosesof 0.3 to 1.0 g in the same conditions as malt diastase. Taka-Diastase is combined with alkalies as an antacid in Takazyme,with vitamins in Taka-Combex, and in other preparations.

• 농업용

  Amylase is an enzyme that hydrolyzes starch. These enzymes, widely distributed in animals and plants, break down starch or glycogen to dextrin, maltose or glucose. Amylase in human saliva is called ptyalin.

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