α-淀粉酶来源于米曲霉

8篇引用文献

COA

级别和纯度:

EnzymoPure™

≥800 FAU/g，水溶液

Accession #: P36928

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货号 (SKU)	包装规格	是否现货
A298990-10ml	10ml	现货
A298990-50ml	50ml	现货
A298990-250ml	250ml	现货
A298990-1L	1L	现货

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Glucose Metabolism (3713) 淀粉酶 (20)

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基本描述

产品名称	α-淀粉酶来源于米曲霉
别名	淀粉糖化酶,他卡淀粉酶糖化素
规格或纯度	EnzymoPure™, ≥800 FAU/g，水溶液
产品介绍	淀粉酶是酶制剂中用途最广、消费量最大的一种。主要用于面包生产中的面团改良(降低面团粘度、加速发酵进程、增加糖含量、缓和面包老化)；婴幼儿食品中谷类原料的预处理，啤酒制造中供糖化及分解未分解的淀粉；清酒生产中淀粉的液化和糖化；酒精工业中的糖化和分解未分解的淀粉；果汁加工中的淀粉分解和提高过滤速度；以及蔬菜加工、糖浆制造、饴糖生产、粉状糊精、葡萄糖等加工制造。淀粉酶作为助消化药，用于缺乏淀粉酶所引起的消化不良症。作为饲料添加剂，能助消化，使动物体内淀粉变为糖，增加能量，提高饲料利用率。1980年全世界酶制剂的总产量约为10万t，总计100多个品种，总产值为两亿多美元，其中淀粉酶和蛋白酶的产量约占总量的70-80%。我国1980年的酶制剂的产量约8000t。 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. α-Amylase is also referred as taka-amylase A.
Accession #	P36928

储存与运输

浓度	≥800 FAU/g，水溶液
储存温度	2-8°C储存
运输条件	冰袋运输
CAS编号和信息	9001-19-8

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找到7个结果

批号(Lot Number)	证书类型	货号
G2003185	分析证书	A298990
G2003184	分析证书	A298990
G2003182	分析证书	A298990
D2525021	分析证书	A298990
L2219166	分析证书	A298990
G2003183	分析证书	A298990
I2318153	分析证书	A298990

引用文献

1. Yuying Hu, David Julian McClements, Lufeng Wang, Chunmei Li. (2022) Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch. FOOD CHEMISTRY, 371 (131060). [PMID:34555707] [10.1016/j.foodchem.2021.131060]
2. Bing Zheng, Tianxiang Ao, Xiaole Zhao, Yi Chen, Jianhua Xie, Xingcai Gao, Li Liu, Xiaobo Hu, Qiang Yu. (2024) Comprehensive assessment of the anti-obesity effects of highland barley total, insoluble, and soluble dietary fiber through multi-omics analysis. FOOD RESEARCH INTERNATIONAL, 189 (114535). [PMID:38876588] [10.1016/j.foodres.2024.114535]
3. Bing Zheng, Xiaole Zhao, Tianxiang Ao, Jianhua Xie, Yi Chen, Yueyao Gui, Xingcai Gao, Xiaobo Hu, Qiang Yu. (2024) Exploring and comparing the anti-obesity mechanisms of defatted rice bran total dietary fiber, insoluble dietary fiber, and soluble dietary fiber based on multi-omics technologies. Food Frontiers, 5 (2): (708-721). [10.1002/fft2.353]
4. Qian Lin, Wei Liang, Mengting Yan, Wenqing Zhao, Wenhao Li. (2024) Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism. Innovative Food Science & Emerging Technologies, 94 (103676). [10.1016/j.ifset.2024.103676]
5. Yanan Wang, Xuezhi Tian, Zehua Zhang, Meiling Tian, Fusheng Zhang. (2024) Investigation of the potential mechanisms of α-amylase and glucoamylase through ultrasound intensification. LWT-FOOD SCIENCE AND TECHNOLOGY, 198 (115979). [10.1016/j.lwt.2024.115979]
6. Mengfan Lin, Changrong Wang, Wenfei Wu, Qingsong Miao, Zebin Guo. (2025) Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis. Food Chemistry-X, 25 (102084). [PMID:39791116] [10.1016/j.fochx.2024.102084]
7. Tiantian Fu, Yu Zhang, Hongwei Cao, Xiao Guan. (2024) The effects of milling on the chemical forms, bioavailability, and in vivo distribution of Vitamin B1 in rice. Food Bioscience, 62 (105376). [10.1016/j.fbio.2024.105376]
8. Bing Zheng, Xiaole Zhao, Tianxiang Ao, Yi Chen, Jianhua Xie, Xingcai Gao, Li Liu, Xiaobo Hu, Qiang Yu. (2024) The role of bound polyphenols in the anti-obesity effects of defatted rice bran insoluble dietary fiber: An insight from multi-omics. FOOD CHEMISTRY, 459 (140345). [PMID:38986204] [10.1016/j.foodchem.2024.140345]

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α-淀粉酶 来源于米曲霉

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基本描述

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α-淀粉酶来源于米曲霉