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Native Bacillus licheniformis α-Amylase

Cat No.
NATE-0742
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 licheniformis)
Alias
α-Amylase
Source
Bacillus licheniformis
Applications
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. This product is from Bacillus licheniformis and is type XII-A. α-Amylase, from Creative Enzymes, has been used in various plant studies, such as metabolism studies in Arabidopsis.
Enzyme Commission Number
EC 3.2.1.1
Activity
Type XII-A, saline solution, > 500 units/mg protein (biuret); Type B, liquid
CAS No.
9001-19-8
Unit Definition
One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20°C.
Warnings
Reported to be heat stable at temperatures as high as ∼90°C.
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-0743
EC No.EC 3.2.1.1
CAS No.9001-19-8
SourceHuman saliva
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