Non disponible en dehors du Royaume-Uni et de l'Irlande

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 gestationas 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 ducksto 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.

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.