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 (Porcine)
Applications
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. This product is from porcine pancreas and is type I-A. α-Amylase, from Creative Enzymes, has been used in various plant studies, such as metabolism studies in Arabidopsis.
Form
saline suspension. Suspension in 2.9 M NaCl solution containing 3 mM CaCl2
Enzyme Commission Number
EC 3.2.1.1
Activity
> 1000 units/mg protein (E1%/280); > 10 units/mg solid; 700-1400 units/mg protein (E1%/280)
Molecular Weight
51-54 kDa
Unit Definition
One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20°C.
Synonyms
glycogenase; αamylase, α-amylase; 1,4-α-D-glucan glucanohydrolase; EC 3.2.1.1; 9001-19-8; endoamylase; Taka-amylase A
