A6380

α-Amylase from Bacillus sp.

Type II-A, lyophilized powder, ≥1,500 units/mg protein (biuret)

• 동의어(들): Alpha-Amylase, Glycogenase, 1,4-α-D-Glucan-glucanohydrolase
• CAS Number: 9000-90-2
• EC 번호: 3.2.1.1 (BRENDA, IUBMB)
• EC Number: 232-565-6
• MDL number: MFCD00081319
• UNSPSC 코드: 12352204
• eCl@ss: 32160410
• NACRES: NA.54

속성

• 생물학적 소스: bacterial (Bacillus amyloliquefaciens)
• Quality Level: 200
• 유형: Type II-A
• 분석: ≥30%
• 양식: lyophilized powder
• 특이 활성도: ≥1,500 units/mg protein (biuret)
• 분자량: 50-55 kDa by SDS-PAGE
• 기술: SDS-PAGE: suitable
• solubility: H₂O: soluble 0.1 mg/mL, clear, colorless
• 적합성: suitable for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar modification
• 응용 분야: life science and biopharma
• 저장 온도: −20°C

설명

일반 설명

α-Amylase (1,4-α-d-glucan glucohydrolase), an endo-acting glucanase, is a member of the glycoside hydrolase family 13 (GH13).

α-Amylase, an extracellular enzyme, is present in many animals and plants, and also in microorganisms, such as different Bacillus species.

애플리케이션

α-Amylase from Bacillus sp. has been used:

• as a component of salivary fluid to perform artificial mastication; in luminal gastrointestinal digestion experiment
• as a standard in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to determine the concentration of α-Amylase
• to de-starch the alcohol insoluble residue (AIR) for non-cellulosic neutral monosaccharide analysis

생화학적/생리학적 작용

α-Amylase degrades starch into oligosaccharides such as maltose, and glucose and alpha limit dextrin. It hydrolyzes the α-(1→4) glucosidic linkages in polysaccharides of three or more α-(1→4) linked D-glucose units, without hydrolyzing the α-(1→6) bond. It participates in glucose production and is essential for energy acquisition. α-Amylases are widely known industrial enzymes used in the food, detergent, textile, fermentation, and pharmaceutical industries.

특징 및 장점

• α-Amylase from Bacillus licheniformis NCIB 6346 retains over 98% of its activity after 60 minutes at pH 6.2 and 85°C.
• Other α-Amylase maintain 100% of their activity after storage for 1 hour at 91°C.

Maintains >98% of activity after 60 minutes at pH 6.2 at 85 °C.

단위 정의

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

제조 메모

4× crystallized

Dissolves in water to form a clear, colorless solution at 0.1 mg/mL concentration.

기타 정보

This product is for R&D use only, not for drug, household, or other uses. Please consult the Safety Data Sheet for information regarding hazards and safe handling practices.

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

안전성 정보

• 픽토그램: GHS08
• 신호어: Danger
• 유해 및 위험 성명서: H334
• 예방조치 성명서: P261 - P284 - P501
• Hazard Classifications: Resp. Sens. 1
• Storage Class Code: 11 - Combustible Solids
• WGK: WGK 1
• Flash Point (°F): Not applicable
• Flash Point (°C): Not applicable
• 개인 보호 장비: dust mask type N95 (US), Eyeshields, Faceshields, Gloves