α-Amylase (Bacillus amyloliquefaciens)

High purity α-Amylase (Bacillus amyloliquefaciens) for use in research, biochemical enzyme assays and in vitrodiagnostic analysis.

EC 3.2.1.1
CAZY Family: GH13
CAS: 9000-90-2

alpha-amylase; 4-alpha-D-glucan glucanohydrolase

From Bacillus amyloliquefaciens.
In 50% (v/v) glycerol plus 0.02% sodium azide.

Specific activity: ~ 50 U/mg (40^oC, pH 6.5 on Ceralpha Reagent).

Stability: > 4 years at -20^oC.

DESCRIPTION

α-Amylase (Bacillus amyloliquefaciens)

EC 3.2.1.1
CAZy Family: GH13
CAS: 9000-90-2

Synonyms
alpha-amylase; 4-alpha-D-glucan glucanohydrolase

Form:
In 50% (v/v) glycerol plus 0.02% sodium azide.

Stability:
> 4 years at -20^oC.

Specific activity:
~ 50 U/mg (40^oC, pH 6.5 on Ceralpha Reagent).

Unit definition:
One Unit of α-amylase is the amount of enzyme required to release one μmole ofp-nitrophenol from blocked p-nitrophenyl-maltoheptaoside per minute (in the presence of excess α-glucosidase) (i.e. Ceralpha Reagent) at pH 6.5 and 40^oC.

Specificity:
Endohydrolysis of (1,4)-α-D-glucosidic linkages in polysaccharides containing three or more (1,4)-α-linked D-glucose units.

Applications:
Industrial applications particularly in brewing and food processing.