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A3403

Sigma-Aldrich

α-Amilasi

greener alternative

Type XII-A, saline solution, ≥500 units/mg protein (biuret)

Sinonimo/i:

1,4-α-D-Glucan-glucanoidrolasi

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About This Item

Numero CAS:
9000-85-5
Classificazione EC (Enzyme Commission):
3.2.1.1 (BRENDA, IUBMB)
Numero MDL:
MFCD00081319
Codice UNSPSC:
12352204
eCl@ss:
32160410
NACRES:
NA.54

Tipo

Type XII-A

Livello qualitativo

200

Forma fisica

saline solution

Attività specifica

≥500 units/mg protein (biuret)

PM

57.6 kDa

Caratteristiche più verdi

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

sustainability

Greener Alternative Product

Categoria alternativa più verde

Enabling,

Temperatura di conservazione

2-8°C

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Categorie correlate

Descrizione generale

α-Amylase is a member of the endo-amylase family. Its molecular weight is 57.6 kDa. α-Amylase is composed of three functional domains namely A, B and C. Domain A is a barrel-shaped (β/α)8 structure and is the largest domain. Domain B is linked to domain A via disulfide bond and is present between domain A and C. Domain C is composed of β-sheets and is connected to domain A via a polypeptide chain.
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.

Applicazioni

α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A3403 is from Bacillus licheniformis and is type XII-A. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis .

Azioni biochim/fisiol

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.

Avvertenza

Reported to be heat stable at temperatures as high as ∼90 °C.

Definizione di unità

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

Stato fisico

Aqueous solution containing sodium chloride and sucrose

Note legali

A product of Novozyme Corp.
Termamyl is a registered trademark of Novozymes Corp.

Substrato

N° Catalogo
Descrizione
Determinazione del prezzo

Pittogrammi

Health hazard
GHS08

Avvertenze

Danger

Indicazioni di pericolo

H334

Consigli di prudenza

P261 - P284 - P501

Classi di pericolo

Resp. Sens. 1

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Yousef M Abu-Zaitoon et al.
Physiologia plantarum, 146(4), 487-499 (2012-05-16)
The indole-3-acetic acid (IAA) content of developing grains of Oryza sativa subsp. japonica was measured by combined liquid chromatography, tandem mass spectrometry in multiple-reaction-monitoring mode. The increase from 50 ng g(-1) fresh weight to 2.9 µg g(-1) fresh weight from
Fan Zhang et al.
Molecules (Basel, Switzerland), 24(7) (2019-04-13)
Isomaltose-oligosaccharides (IMOs), as food ingredients with prebiotic functionality, can be prepared via enzymatic synthesis using α-glucosidase. In the present study, the α-glucosidase (GSJ) from Geobacillus sp. strain HTA-462 was cloned and expressed in Escherichia coli BL21 (DE3). Recombinant GSJ was
Hisaaki Hiraoka et al.
Animal science journal = Nihon chikusan Gakkaiho, 83(10), 690-695 (2012-10-06)
To improve the performance of the analytical method for neutral detergent fiber in feed with heat-stable α-amylase treatment (aNDFom), the process of adding heat-stable α-amylase, as well as other analytical conditions, were examined. In this new process, the starch in
Xinyi Huang et al.
Tree physiology, 40(5), 652-666 (2020-02-23)
Globally, soil salinization is becoming increasingly prevalent, due to local hydrogeologic phenomena, climate change and anthropogenic activities. This has significantly curtailed current world food production and limits future production potential. In the prairie region of North America, sulfate salts, rather
Application of microbial alpha-amylase in industry-A review
Souza PMd and Magalhaes PdO
Brazilian Journal of Microbiology, 41(4), 850-861 (2010)
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Protocolli

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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