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Description
α-Amylase isolated from porcine pancreas is a glycoprotein.2 It is a single polypeptide chain of approximately 475 residues containing 2 SH groups and four disulfide bridges and a tightly bound Ca2+ necessary for stability.3,4 Chloride ions are necessary for activity and stability5 The pH range for activity is 5.5 to 8.0, with the pH optimum at 7.6
Abbr
Alpha amylase(Porcine)
Alias
PPA
Source
pancreas
Species
Porcine
Form
PMSF treated, saline suspension
Enzyme Commission Number
EC 3.2.1.1
Bio-activity
700-1400 units/mg protein (E1%/280)
CAS No.
9000-90-2
Appearance
Appearance (Color): White to Light Yellow Appearance (Form): Suspension
Molecular Mass
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.
Stability
α-Amylase is stable in 25 mM Tris-HCl, pH 7.5, with 100 mM KCl, at 0 °C or at -20 °C for at least 9 days.8 Another recommended storage condition is in 1 mM phosphate, pH 7.3, with 30 mM CaCl2 at -15 °C.
Applications
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product is from porcine pancreas and is type I-A. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis.
