α-Amylase is a protein enzyme EC 220.127.116.11 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.
Amylase 126A, Recombinant (Clostridium perfringens)
35 mM NaHepes buffer, pH 7.5, 750 mM NaCl, 200 mM imidazol, 3.5 mM CaCl2, 0.02% sodium azide and 25% (v/v) glycerol
Enzyme Commission Number
Amylose or glycogen
This enzyme is shipped at room temperature but should be stored at -20 °C.
glycogenase; αamylase, α-amylase; 1,4-α-D-glucan glucanohydrolase; EC 18.104.22.168; 9001-19-8; endoamylase; Taka-amylase A