| Customization: | Available |
|---|---|
| CAS No.: | 9000-90-2 |
| Formula: | / |
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α-amylase, also known as starch-1, 4-dextrin enzyme, is officially named α-1, 4-D-glucane-glucoside hydrolase. When acting on starch, it can cut α-1, 4-glucoside bond from 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.
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ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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White powder |
Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
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Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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