α-Amylase, heat-stable – 10 mL

Solution, for use in Total Dietary Fiber Assay, TDF-100A

Synonym(s)
α-Amylase from Bacillus licheniformis; Heat-Stable Alpha-Amylase; Heat-stable enzyme; 1,4-α-D-Glucan-glucanohydrolase

Identification
CAS Number: 9000-85-5
EC Number: 3.2.1.1 (BRENDA, IUBMB)
EC Number: 232-560-9
MDL Number: MFCD00081319
UNSPSC Code: 12352204
eCl@ss: 32160410
NACRES: NA.32

General Description
α-Amylase (1,4-α-D-glucan glucohydrolase) is an endo-acting glucanase belonging to the glycoside hydrolase family 13 (GH13). α-Amylase from Bacillus licheniformis NCIB 6346 can maintain > 98 % of activity after 60 minutes at pH 6.2 and 85 °C.
This extracellular enzyme occurs naturally in many organisms including animals, plants, and microorganisms such as various Bacillus species. It is well-known as a heat-stable alkaline enzyme.

This product qualifies as a Greener Alternative Product, adhering to one or more of the 12 Principles of Green Chemistry. It has been enhanced for energy efficiency and waste prevention when used in starch ethanol research.

Applications
α-Amylase, heat-stable, has been used:
• As part of the animal feed in studies evaluating the effect of dietary fiber on reproductive performance of sows during gestation.
• As a supplement to prepare simulated small intestinal fluid (SSIF) and validate in vitro digestibility by comparison with endogenous small intestinal fluid (ESIF) in ducks.
• To perform in vitro intestinal digestion using raspberry dietary fiber.

Biochemical / Physiological Actions
α-Amylase catalyzes the hydrolysis of α-(1 → 4) glucan linkages in starch and related polysaccharides of three or more linked D-glucose units, producing oligosaccharides such as maltose, glucose, and α-limit dextrins. It does not hydrolyze α-(1 → 6) bonds.
These enzymes are widely used in industrial processes involving starch saccharification and liquefaction under high-temperature conditions. Applications include food processing, fermentation, textile, paper, detergent, and pharmaceutical industries. In the processed-food industry, amylases support baking, brewing, digestive aid production, fruit-juice clarification, and starch-syrup manufacture. They also improve bread softness and anti-staling characteristics, extending product shelf life.
Other Notes

For R&D use only. Not for drug, household, or other applications. Refer to the Safety Data Sheet for information on hazards and safe handling practices.