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α amylase

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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

"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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