Cat No.
NATE-1304
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
Amylase 13A, Recombinant (Escherichia coli)
Source
E. coli
Species
Escherichia coli
Form
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
EC 3.2.1.1
Concentration
1 mg/mL
Molecular Mass
58.6 kDa
Purification
>90% by SDS-PAGE
Specificity
α-1,4-glycosidic linkage from glycogen, starch, or related polysaccharides to produce glucose, oligosaccharides and dextrins
Optimum pH
7
Optimum temperature
55 °C
Synonyms
glycogenase; αamylase, α-amylase; 1,4-α-D-glucan glucanohydrolase; EC 3.2.1.1; 9001-19-8; endoamylase; Taka-amylase A
