A6380
α-Amylase from Bacillus sp.
Type II-A, lyophilized powder, ≥1,500 units/mg protein (biuret)
Synonyme(s) :
Alpha-Amylase, Glycogenase, 1,4-α-D-Glucan-glucanohydrolase
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About This Item
Produits recommandés
Source biologique
bacterial (Bacillus amyloliquefaciens)
Niveau de qualité
Type
Type II-A
Pureté
≥30%
Forme
lyophilized powder
Activité spécifique
≥1,500 units/mg protein (biuret)
Poids mol.
50-55 kDa by SDS-PAGE
Technique(s)
SDS-PAGE: suitable
Solubilité
H2O: soluble 0.1 mg/mL, clear, colorless
Adéquation
suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
Application(s)
life science and biopharma
Température de stockage
−20°C
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Catégories apparentées
Description générale
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.
Application
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
Actions biochimiques/physiologiques
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.
Caractéristiques et avantages
- 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.
Définition de l'unité
1 U setzt 1.0 mg Maltose aus Stärke in 3 Minuten frei bei pH 6.9 und 20 °C.
Notes préparatoires
4× crystallized
Dissolves in water to form a clear, colorless solution at 0.1 mg/mL concentration.
Autres remarques
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.
Substrat
Mention d'avertissement
Danger
Mentions de danger
Conseils de prudence
Classification des risques
Resp. Sens. 1
Code de la classe de stockage
11 - Combustible Solids
Classe de danger pour l'eau (WGK)
WGK 1
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
Certificats d'analyse (COA)
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