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
Molecular Weight
72550.6 Da
Purity
> 95 % as judged by SDS-PAGE
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
