Properties
Description
α-Amylase from Aspergillus oryzae plays a key part in starch degradation that attacks alpha bonds intact starch granules and soluble starch and produces glucose, maltose, and limited dextrin.
Unit Definition
One unit of α-amylase is the amount of enzyme required to release one µmole of p-nitrophenol from blocked p-nitrophenyl-maltoheptaoside per minute (in the presence of excess α-glucosidase), pH 5.4 at 40°C, and is termed a ceralpha unit.
Source
Aspergillus oryzae
Applications
α-Amylase from Aspergillus oryzae is applied in the detergent industry, fuel alcohol production, food, textile, and paper industries.
