Enzyme α-amylase

Shipping temperature: ambient

Storage temperature: <-10^oC

Formulation: in 50% (v/v) glycerol plus 0,02% sodium azide

Physical form: solution

EC3.2.1.1
CAZy Family: GH13
CAS: 9000-90-2/ 9000-85-5

Synonyms: α-amylase; 4-α-D-glucan glucanohydrolase

Source: Bacillus sp.
Purified from Bacillus sp.

Molecular weight: 58,000

Concentration: supplied at ~ 3,000 U/mL

Specific activity: ~ 170 U/mg (40°C, pH 6,5 on Ceralpha reagent)

Unit definition:
One unit of α-amylase activity is defined as the amount of enzyme required to release one μmole ofp-nitrophenol from blocked p-nitrophenyl-maltoheptaoside per minute (in the presence of excess alpha-glucosidase) at pH 6,5 and 40°C

Specificity: hydrolysis of α-1,4 glucosidic linkages in linear α-1,4-glucan (e.g. amylose regions in starch)

Temperature optima: 100°C
pH optima: 7

Stability: > 4 years below -10°C

• High purity and stability

- Research, biochemical enzyme assays and in vitro diagnostic analysis
- For use in Total Starch assay kits (K-TSTA and K-TSHK)

Data Booklet Safety data sheet

The documents available in this section are provided for information only and are subject to change. Please contact us for the latest updates.

If you have just received a kit or product without technical instructions in paper format, this means that the instructions have been dematerialized.
In this case, please download it and refer only to the version you can download from the product page of the manufacturer's website, or by scanning the QR code present on the product.

Regarding any certificates of analysis, safety data sheets or spreadsheets, please contact us to obtain the latest versions.

If you have any questions, our team is at your disposal.