Cat No.
NATE-1174
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, Recombinant (E. coli)
Source
Escherichia coli str. K-12 substr. W3110
Form
Supplied in 3.2 M ammonium sulphate
Enzyme Commission Number
EC 3.2.1.1
Bio-activity
23.61 U/mg
Concentration
158 U/ml
Molecular Mass
60459.5 Da
Purification
> 95 % as judged by SDS-PAGE
Unit Definition
One unit is defined as the amount of enzyme required to release 1 μmol of D-glucose equivalents per minute from soluble starch.
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
