Cat No.
NATE-1302
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 126A, Recombinant (Clostridium perfringens)
Source
E. coli
Species
Clostridium perfringens
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
40.4 kDa
Purification
>90% by SDS-PAGE
Specificity
Amylose or glycogen
Optimum pH
7
Optimum temperature
37 °C
Synonyms
glycogenase; αamylase, α-amylase; 1,4-α-D-glucan glucanohydrolase; EC 3.2.1.1; 9001-19-8; endoamylase; Taka-amylase A
