α-Amylase, heat-stable
SIGMA/A3306 - solution, for use in Total Dietary Fiber Assay, TDF-100A
Synonym: α-Amylase from Bacillus licheniformis; Heat-Stable Alpha-Amylase; Heat-stable enzyme; 1,4-α-D-Glucan-glucanohydrolase
CAS Number: 9000-85-5
EC Number: 232-560-9
MDL Number: MFCD00081319
Product Type: Chemical
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: A3306-10ML
12 Principles of Green Chemistry: Principle 1—Waste Prevention. This product has a smaller environmental footprint through reduction of waste in the manufacturing process.
| application(s) | food and beverages |
| biological source | bacterial (Bacillus sp.) |
| form | solution |
| greener alternative category | Enabling  , |
| greener alternative product characteristics | Waste Prevention Design for Energy Efficiency Learn more about the Principles of Green Chemistry . |
| quality | for use in Total Dietary Fiber Assay, TDF-100A |
| Quality Level | 300 |
| specific activity | 20000—60000 U/mL |
| storage temp. | 2-8°C |
| suitability | suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification |
| sustainability | Greener Alternative Product |
| technique(s) | activity assay: suitable |
| 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 |
| Biochem/physiol Actions: | α-Amylases are predominantly utilized in processes involving starch saccharification and liquefaction, often requiring high-temperature conditions. These enzymes find wide industrial applications across sectors including food, fermentation, textile, paper, detergent, and pharmaceutical industries. In the processed-food industry, amylases play a vital role in baking, brewing, digestive aid preparation, cake production, fruit juice processing, and starch syrup manufacturing. Apart from their role in generating fermentable compounds, α-amylases contribute to anti-staling effects in breadmaking and enhance the softness retention of baked goods, thereby extending the shelf life of these products. |
| General description: | 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 . |
| General description: | α-Amylase (1,4-α-d-glucan glucohydrolase) is an endo-acting glucanase. It belongs to the glycoside hydrolase family 13 (GH13). α-Amylase from Bacillus licheniformis NCIB 6346 can maintain >98% of activity after 60 minutes at pH 6.2 at 85 °C. |
| 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. |
| Other Notes: | For R&D use only. Not for drug, household, or other uses. Please consult the Safety Data Sheet for information regarding hazards and safe handling practices. |
| Symbol |  GHS08 |
| Signal word | Danger |
| Hazard statements | H334 |
| Precautionary statements | P261 - P284 - P304 + P340 + P312 - P501 |
| Hazard Codes | Xn |
| Risk Statements | 42 |
| Safety Statements | 36/37/39 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 3 |
| activity | specific activity: 20000—60000 U/mL |
| Storage Temp. | 2-8°C |
| Enzyme Commission (EC) Number | 3.2.1.1 ( BRENDA  | IUBMB ) |
| UNSPSC | 12352204 |