Supply high quality CAS 9000-90-2 alpha-Amylase with factory price
α-amylase, also known as starch-1, 4-dextrin enzyme, is officially named as α-1, 4-D-glucane-glucoside hydrolase.
When acting on starch, it can cut the α-1, 4-glucoside bond from the starch,
glycogen, oligosaccharide or polysaccharide molecules in a random way to produce maltose, oligosaccharides and glucose.
It is one of the most widely used enzyme preparations in industrial production. In addition,
the probability of hydrolysis of the α-1, 4-bond located in the middle is greater than that of the hydrolysis of the end of the molecule,
and cannot hydrolyze the α-1,6 bond of amylopectin,
nor the α-1, 4-bond adjacent to the 1,6 branch point and maltose,
but can hydrolyze oligosaccharides containing three or more α-1, 4-glucoside bonds.
Because the reductive end glucose residue C1 carbon atom of the hydrolysate is α configuration, it is called α-amylase.
Application
1.:Mainly used in starch syrup, alcohol, beer, fruit juice, chocolate syrup, baked goods, liquid coffee, wine, glucose and dairy products and other products.
2.It can hydrolyze the α-1, 4-glucoside bond in the starch molecule, cut off the long short chain dextrin and a small amount of low molecular sugars arbitrarily, and decompose the direct starch and amylopectin in an irregular form, so that the viscosity of starch paste decreases rapidly
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