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Taka-Diastase from Aspergillus oryzae
Cat No.
TADE-001
Description
Takadiastase is a form of diastase which results from the growth, development, and nutrition of a distinct microscopic fungus known as Aspergillus oryzae (Koji). Takadiastase is named after Jōkichi Takamine, who developed the method first used for its extraction.
Source
Aspergillus oryzae
Form
Slightly beige powder
Enzyme Commission Number
EC 3.2.1.1
Activity
~100 U/mg
Unit Definition
One unit corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.0 and 25 °C.
Storage
2-8°C
Download
Download Datasheet"α-Amylase" Total Products Page
| Catalog | Product Name | EC No. | CAS No. | Source | Price |
|---|---|---|---|---|---|
| NATE-0742 | Native Bacillus licheniformis α-Amylase | EC 3.2.1.1 | 9001-19-8 | Bacillus licheniformis | Inquiry |
| NATE-0741 | Native Bacillus amyloliquefaciens α-Amylase | EC 3.2.1.1 | 9001-19-8 | Bacillus amyloliquefaciens | Inquiry |
| NATE-0740 | Native Aspergillus oryzae α-Amylase | EC 3.2.1.1 | 9001-19-8 | Aspergillus oryzae | Inquiry |
| NATE-0074 | Native Bacillus sp. Amylase, Maltogenic | EC 3.2.1.133 | 160611-47-2 | Bacillus sp. | Inquiry |