Taka-Diastase from Aspergillus oryzae – Research Use Only

Taka-Diastase from Aspergillus oryzae is a biotechnology-grade α-amylase preparation (also known as Taka-Amylase A) supplied as a 10 g powder. This enzyme complex primarily catalyzes the hydrolysis of α-1,4-glycosidic bonds in starch and related polysaccharides, producing maltose and dextrins. It is widely used in biochemical research, starch degradation studies, and as a versatile tool in enzymology and food science applications.

Scientific Overview

Taka-Diastase is a well-known α-amylase preparation produced by the fungus Aspergillus oryzae. It hydrolyzes internal α-1,4-glycosidic linkages in starch, glycogen, and related polysaccharides, yielding maltose, maltotriose, and limit dextrins. This enzyme is widely used as a model system for studying glycoside hydrolases, in industrial starch processing research, and as a reagent for carbohydrate analysis and saccharification studies.

This Taka-Diastase from Aspergillus oryzae is suitable for:

• Starch hydrolysis and saccharification assays
• α-Amylase activity measurement and kinetic studies
• Carbohydrate digestion and food enzymology research
• Preparation of maltodextrins and maltooligosaccharides
• General biochemical applications requiring amylolytic activity

Usage & Handling Guidance

Store the powder at 2–8 °C. Reconstitute in ultrapure water or appropriate buffer (e.g., 50 mM phosphate buffer, pH 6.0–7.0) immediately before use. Prepare fresh working solutions or single-use aliquots to maintain maximum enzymatic activity. The enzyme is most active near neutral pH.

• Recommended applications: Starch hydrolysis, α-amylase assays, and carbohydrate research
• Working concentration: Typically 0.1–10 mg/mL or 10–100 U/mL depending on the substrate and desired hydrolysis extent (optimize empirically)
• Stability: Stable when stored refrigerated in powder form; reconstituted solutions should be used promptly
• Handling: Avoid strong acids or high temperatures that may inactivate the enzyme

What You Get

• 10 g Taka-Diastase from Aspergillus oryzae as a high-purity lyophilized powder
• α-Amylase preparation with strong amylolytic activity
• Biotechnology-grade enzyme suitable for precise biochemical applications
• Batch-specific documentation available upon request
• For research use only (RUO)

Why Researchers Choose It

• Classic α-amylase preparation from Aspergillus oryzae with well-characterized activity
• Excellent tool for starch hydrolysis, saccharification, and carbohydrate research
• Stable powder format for convenient long-term storage and easy reconstitution
• High purity suitable for enzymatic assays and kinetic studies
• Manufactured under strict biotechnology-grade quality controls

Frequently Asked Questions (FAQ)

• What is the primary activity of Taka-Diastase?
  It is an α-amylase that hydrolyzes α-1,4-glycosidic bonds in starch and related polysaccharides, producing maltose and dextrins.
• What is the optimal pH and temperature?
  The enzyme is most active near neutral pH (pH 5.5–7.0) and at moderate temperatures (40–60 °C).
• How should I reconstitute the powder?
  Reconstitute in ultrapure water or 50 mM phosphate buffer (pH 6.0–7.0). Prepare fresh solutions for best activity.
• Can this enzyme be used for industrial starch processing research?
  Yes. Taka-Diastase is a traditional preparation widely used in starch saccharification and food enzymology studies.
• Is calcium required for activity?
  Many α-amylases are calcium-dependent for stability; low concentrations of Ca²⁺ may enhance performance in some buffers.

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References

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• Fetzner A, Böhm S, Schreder S, Schubert R. Degradation of raw or film-incorporated beta-cyclodextrin by enzymes and colonic bacteria. Eur J Pharm Biopharm. 2004 Jul;58(1):91-7.
• COURTOIS JE, KADA T, PETEK F. [Research on galactomannans. II. Action of taka-diastase on the galactomannan from alfalfa]. Bull Soc Chim Biol (Paris). 1958;40(12):2031-7.
• MIURA Y. [Enzymes in Taka-diastase]. Takamine Kenkyusho Nenpo. 1960 Dec;12:1-21.
• De Herdt E, Kondo M, Slegers H. The use of Taka-diastase in a[3H]poly(A) hybridization assay of oligo(U) sequences in RNA. J Biochem Biophys Methods. 1981 Jul;5(1):51-5.
• Yoshioka T, Ohno H, Uematsu T. Purification and characterization of an Aspergillus oryzae-produced carboxylesterase that catalyzes O-deacetylation of a fully acetylated O-glucoside of N-phenylacetohydroxamic acid. Eur J Biochem. 1997 Aug 15;248(1):58-62.
• BREUER HJ, BACON JS. Sucrose formation by Taka-diastase; action of the enzyme of methyl beta-fructofuranoside and raffinose. Biochem J. 1957 Jul;66(3):462-8.
• WEINMANN H. Behavior of dextrins towards taka-diastase. J Biol Chem. 1946 Jul;164:7-10.
• LICHTENSTEIN N. The proteolytic enzymes of taka-diastase. Exp Med Surg. 1947 May-Aug;5(2-3):182-90.