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- 文献和实验
- 技术资料
- 库存：
大量现货
- 英文名：
α-Amylase From Aspergillus Oryzae
- 保质期：
保存在2-8℃，1年。
- 供应商：
北京索莱宝科技有限公司
- 保存条件：
保存在2-8℃，1年。
- 规格：
250g/500g
| 规格： | 250g | 产品价格： | ￥400.0 |
|---|---|---|---|
| 规格： | 500g | 产品价格： | ￥600.0 |
活力：≥40000U/g
酶活定义：在70℃，PH6.0条件下，1分钟液化1mg可溶性淀粉成为糊精所需要的酶量，即为1个酶活力单位。
温度范围：最适作用温度在90℃以上，95-97℃液化迅速，100℃仍保持相当的活力，在喷射液化时，瞬间温度可达105-110℃。
PH范围：有效PH范围在5.5～8.0，最适PH范围在6.0-6.5。
钙离子浓度对酶活性的影响：本品对Ca2+要求不高，在50-70ppm Ca2+已足够。
在较高温度条件下，此酶能迅速水解淀粉分子的精制α-1，4葡萄糖苷键，将淀粉分子从内部任意切断成长短不一的短键糊精和少量的低聚糖，从而使淀粉浆的粘度迅速下降。液化时间延长，还会产生少量的葡萄糖和麦芽糖。
用途：生化研究。工业上广泛应用于葡萄糖、饴糖、糊精、果糖、低聚糖、酒精、啤酒、味精、食品酿造、有机酸、纺织、印染、造纸、其他发酵工业。
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