Products

Enzymes for Research, Diagnostic and Industrial Use

α-Amylase from Bacillus subtilis, Recombinant

Cat No.
NATE-1172
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 (Bacillus subtilis)
Source
Bacillus subtilis subsp. subtilis str. 168
Form
Supplied in 3.2 M ammonium sulphate
Enzyme Commission Number
EC 3.2.1.1
Activity
4449.51 U/mg
CAS No.
9000-90-2
Molecular Weight
72550.6 Da
Purity
> 95 % as judged by SDS-PAGE
Concentration
39512 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
> 37°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
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Realted Products
Catalog
ProductName
EC No.
CAS No.
Source
Price
CatalogNATE-0074
EC No.EC 3.2.1.133
CAS No.160611-47-2
SourceBacillus sp.
CatalogNATE-0740
EC No.EC 3.2.1.1
CAS No.9001-19-8
SourceAspergillus oryzae
CatalogNATE-0741
EC No.EC 3.2.1.1
CAS No.9001-19-8
SourceBacillus amyloliquefaciens
CatalogNATE-0742
EC No.EC 3.2.1.1
CAS No.9001-19-8
SourceBacillus licheniformis
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