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α amylase
Cat No.
BAK-250
Description
α-Amylase isolated from porcine pancreas is a glycoprotein.2 It is a single polypeptide chain of approximately 475 residues containing 2 SH groups and four disulfide bridges and a tightly bound Ca2+ necessary for stability.3,4 Chloride ions are necessary for activity and stability5 The pH range for activity is 5.5 to 8.0, with the pH optimum at 7.6
Abbr
α amylase(Porcine)
Applications
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product is from porcine pancreas and is type I-A. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis.
Appearance
Appearance (Color): White to Light Yellow Appearance (Form): Suspension
Product Overview
α-Amylase from porcine pancreas
Form
PMSF treated, saline suspension
Enzyme Commission Number
EC 3.2.1.1
Activity
700-1400 units/mg protein (E1%/280)
CAS No.
9000-90-2
Molecular Weight
51-54 kDa
Unit Definition
One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
Stability
α-Amylase is stable in 25 mM Tris-HCl, pH 7.5, with 100 mM KCl, at 0 °C or at -20 °C for at least 9 days.8 Another recommended storage condition is in 1 mM phosphate, pH 7.3, with 30 mM CaCl2 at -15 °C.
Synonyms
PPA
Download
Download Datasheet"α-Amylase" Total Products Page
| Catalog | Product Name | EC No. | CAS No. | Source | Price |
|---|---|---|---|---|---|
| TADE-001 | Taka-Diastase from Aspergillus oryzae | EC 3.2.1.1 | Aspergillus oryzae | Inquiry | |
| NATE-0741 | Native Bacillus amyloliquefaciens α-Amylase | EC 3.2.1.1 | 9001-19-8 | Bacillus amyloliquefaciens | Inquiry |
| NATE-0740 | Native Aspergillus oryzae α-Amylase | EC 3.2.1.1 | 9001-19-8 | Aspergillus oryzae | Inquiry |
| NATE-0074 | Native Bacillus sp. Amylase, Maltogenic | EC 3.2.1.133 | 160611-47-2 | Bacillus sp. | Inquiry |