A6380
α-Amylase from Bacillus sp.
Type II-A, lyophilized powder, ≥1,500 units/mg protein (biuret)
Sinônimo(s):
Alpha-Amylase, Glycogenase, 1,4-α-D-Glucan-glucanohydrolase
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About This Item
Produtos recomendados
fonte biológica
bacterial (Bacillus amyloliquefaciens)
Nível de qualidade
tipo
Type II-A
Ensaio
≥30%
forma
lyophilized powder
atividade específica
≥1,500 units/mg protein (biuret)
peso molecular
50-55 kDa by SDS-PAGE
técnica(s)
SDS-PAGE: suitable
solubilidade
H2O: soluble 0.1 mg/mL, clear, colorless
adequação
suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
aplicação(ões)
life science and biopharma
temperatura de armazenamento
−20°C
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Descrição geral
α-Amylase (1,4-α-d-glucan glucohydrolase), an endo-acting glucanase, is a member of the glycoside hydrolase family 13 (GH13).
α-Amylase, an extracellular enzyme, is present in many animals and plants, and also in microorganisms, such as different Bacillus species.
Aplicação
α-Amylase from Bacillus sp. has been used:
- as a component of salivary fluid to perform artificial mastication; in luminal gastrointestinal digestion experiment
- as a standard in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to determine the concentration of α-Amylase
- to de-starch the alcohol insoluble residue (AIR) for non-cellulosic neutral monosaccharide analysis
Ações bioquímicas/fisiológicas
α-Amylase degrades starch into oligosaccharides such as maltose, and glucose and alpha limit dextrin. It hydrolyzes the α-(1→4) glucosidic linkages in polysaccharides of three or more α-(1→4) linked D-glucose units, without hydrolyzing the α-(1→6) bond. It participates in glucose production and is essential for energy acquisition. α-Amylases are widely known industrial enzymes used in the food, detergent, textile, fermentation, and pharmaceutical industries.
Características e benefícios
- α-Amylase from Bacillus licheniformis NCIB 6346 retains over 98% of its activity after 60 minutes at pH 6.2 and 85°C.
- Other α-Amylase maintain 100% of their activity after storage for 1 hour at 91°C.
Maintains >98% of activity after 60 minutes at pH 6.2 at 85 °C.
Definição da unidade
One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
Nota de preparo
4× crystallized
Dissolves in water to form a clear, colorless solution at 0.1 mg/mL concentration.
Outras notas
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
This product is 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.
substrato
Palavra indicadora
Danger
Frases de perigo
Declarações de precaução
Classificações de perigo
Resp. Sens. 1
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 1
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
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