Cat No.
NATE-0742
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 (Bacillus licheniformis)
Alias
α-Amylase
Species
Bacillus licheniformis
Enzyme Commission Number
EC 3.2.1.1
Bio-activity
Type XII-A, saline solution, > 500 units/mg protein (biuret); Type B, liquid
CAS No.
9001-19-8
Unit Definition
One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20°C.
Applications
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. This product is from Bacillus licheniformis and is type XII-A. α-Amylase, from Creative Enzymes, has been used in various plant studies, such as metabolism studies in Arabidopsis.
Warnings
Reported to be heat stable at temperatures as high as ～90°C.
Synonyms
glycogenase; αamylase, α-amylase; 1,4-α-D-glucan glucanohydrolase; EC 3.2.1.1; 9001-19-8; endoamylase; Taka-amylase A
