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α-Amylase from Bacteroides fragilis, Recombinant

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Cat No.

NATE-1173

Description

α-Amylase is a protein enzyme EC 3.2.1.1 that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding glucose and maltose. It is the major form of amylase found in Humans and other mammals. It is also present in seeds containing starch as a food reserve, and is secreted by many fungi.

Abbr

α-Amylase, Recombinant (Bacteroides fragilis)

Source

Bacteroides fragilis NCTC 9343

Form

Supplied in 3.2 M ammonium sulphate

Enzyme Commission Number

EC 3.2.1.1

Activity

36.25 U/mg

CAS No.

9000-90-2

Molecular Weight

59099.7 Da

Purity

> 95 % as judged by SDS-PAGE

Concentration

72.14 U/mL

Unit Definition

One unit is defined as the amount of enzyme required to release 1 μmol of D-glucose equivalents per minute from soluble starch.

Optimum temperature

25°C

Storage

Store at 4°C (shipped at room temperature)

Synonyms

glycogenase; αamylase, α-amylase; 1,4-α-D-glucan glucanohydrolase; EC 3.2.1.1; 9001-19-8; endoamylase; Taka-amylase A

"α-Amylase" Total Products Page

Enzymes

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

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