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Native Bacillus amyloliquefaciens α-Amylase

Cat No.
NATE-0741
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, Native (Bacillus amyloliquefaciens)
Alias
α-Amylase
Source
Bacillus amyloliquefaciens
Applications
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. This product is from Bacillus amyloliquefaciens and is supplied as a liquid. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis. α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure. The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae FNCC 3012. The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars.
Form
liquid
Enzyme Commission Number
EC 3.2.1.1
Activity
> 250 units/g
CAS No.
9001-19-8
Molecular Weight
55 kDa
Unit Definition
One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions.
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-0742
EC No.EC 3.2.1.1
CAS No.9001-19-8
SourceBacillus licheniformis
CatalogNATE-0743
EC No.EC 3.2.1.1
CAS No.9001-19-8
SourceHuman saliva
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