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A6255

Sigma-Aldrich

α-Amylase from porcine pancreas

greener alternative

PMSF Treated, Type I-A, saline suspension, ≥1000 units/mg protein (E1%/280)

Sinónimos:

β-N-acetylglucosaminidase porcine placenta, PPA, al1,4 glucan-4-glucanohydrolase,, porcine pancreas α-amylase

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About This Item

Comisión internacional de enzimas:
3.2.1.1 (BRENDA, IUBMB)
Número CE:
232-565-6
Número MDL:
MFCD00081319
Código UNSPSC:
12352204
eCl@ss:
32160410
NACRES:
NA.54

origen biológico

Porcine pancreas

Nivel de calidad

200

tpo

Type I-A

formulario

saline suspension

actividad específica

≥1000 units/mg protein (E1%/280)

mol peso

51-54 kDa

características de los productos alternativos más sostenibles

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

categoría alternativa más sostenible

, Enabling

Condiciones de envío

wet ice

temp. de almacenamiento

2-8°C

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Descripción general

Molecular mass: 51-54 kDa.
α-Amylase isolated from porcine pancreas is a glycoprotein. It is a single polypeptide chain of ~475 residues containing two SH groups and four disulfide bridges and a tightly bound Ca2+ necessary for stability. Chloride ions are necessary for activity and stability. The pH range for activity is 5.5 to 8.0, with the pH optimum at 7.
We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research. For more information see the article in biofiles.

Aplicación

α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A6255 is from porcine pancreas and is type I-A. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis .

Acciones bioquímicas o fisiológicas

α-Amylase hydrolyzes the α-(1,4) glucan linkages in polysaccharides of three or more α-(1,4) linked D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose. α -Amylase, from porcine pancreas, is a glycoprotein that consists of a single polypeptide chain of approximately 475 residues containing 2 SH groups and four disulfide bridges and a tightly bound Ca2+ necessary for stability.

Definición de unidad

One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.

Forma física

Suspension in 2.9 M NaCl solution containing 3 mM CaCl2

Nota de preparación

PMSF treated. 2× crystallized

Otras notas

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

inhibidor

Referencia del producto
Descripción
Precios

D9305

1-Deoxynojirimycin hydrochloride

sustrato

Referencia del producto
Descripción
Precios

Pictogramas

Health hazard
GHS08

Palabra de señalización

Danger

Frases de peligro

H334

Consejos de prudencia

P261 - P284 - P501

Clasificaciones de peligro

Resp. Sens. 1

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°C)

Not applicable

Equipo de protección personal

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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J Ratseewo et al.
Food chemistry, 298, 124949-124949 (2019-07-02)
Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were
Joana Pico et al.
Food chemistry, 297, 124990-124990 (2019-06-30)
Use of banana flours as functional ingredients is growing due to their nutritional benefits derived from phenolics and dietary fiber. However, the effect oven-drying, freeze-drying and extrusion on the phenolic compounds or starch digestibility is not understood. In this work
Frederick J Warren et al.
Carbohydrate polymers, 117, 192-200 (2014-12-17)
In vitro hydrolysis assays are a key tool in understanding differences in rate and extent of digestion of starchy foods. They offer a greater degree of simplicity and flexibility than dynamic in vitro models or in vivo experiments for quantifiable
Yogesh Kumar Ahlawat et al.
Frontiers in plant science, 12, 762067-762067 (2021-11-20)
The precise role of KNAT7 transcription factors (TFs) in regulating secondary cell wall (SCW) biosynthesis in poplars has remained unknown, while our understanding of KNAT7 functions in other plants is continuously evolving. To study the impact of genetic modifications of
Yanhua Wang et al.
Journal of agricultural and food chemistry, 67(29), 8212-8226 (2019-07-17)
The factors that determine the digestion rate of starches were revealed using different forms of starches and a mixture of α-amylase and amyloglucosidase. Gelatinized starch samples with a degree of gelatinization (DG) from 12.2 to 100% for potato starch and
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Protocolos

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.

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