Description

• General description: α-Amylase (1,4-α-d-glucan glucohydrolase) is an endo-acting glucanase. It belongs to the glycoside hydrolase family 13 (GH13).[1] α-Amylase from Bacillus licheniformis NCIB 6346 can maintain >98% of activity after 60 minutes at pH 6.2 at 85 °C.
• Application: α-Amylase, heat-stable has been used:as part of the animal feed in the experimental design to study the effect of dietary fiber on reproductive performance of sows during gestation[4]as a supplement to prepare simulated small intestinal fluid (SSIF) and validate the in vitro digestibility by comparing with endogenous small intestinal fluid (ESIF) on different feeds in ducks[4]to perform an in vitro intestinal digestion using raspberry dietary fiber[5]
• Biochem/physiol Actions: α-Amylase breaks down starch into sugars, by hydrolysis of the a-(1→4) glucan linkages in polysaccharides of three or more a-(1→4) linked D-glucose units, without hydrolyzing the α-(1→6) bond. It results in the formation of oligosaccharides including maltose, glucose, and alpha limit dextrin.[2]
• Other Notes: For R&D use only. Not for drug, household, or other uses. Please consult the Safety Data Sheet for information regarding hazards and safe handling practices.