A-AMYLASE HEAT-STABLE FOR TOTAL DIETARY FIBER ASSAY

General description

α-Amylase, an extracellular enzyme, occurs in many natural sources, including animals, plants, and notably in microorganisms, such as various Bacillus species. α-Amylase is well-known as a heat-stable alkaline enzyme.

We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for "Energy efficiency" and "waste prevention" when used in starch ethanol research. For more information see the article in biofiles.

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
• 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
• to perform an in vitro intestinal digestion using raspberry dietary fiber

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.