This product has an optimum pH range of 5–9 and will maintain 98% of activity after 60 minutes at pH 6.2 at 85°C. This material is tested pH 6.9 at boiling temperature for 15 minutes. Please see the link below to review the product datasheet:
https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/297/885/a3403pis.pdf
A3403
αα-Amilasa from Bacillus licheniformis
Type XII-A, saline solution, ≥500 units/mg protein (biuret)
Sinónimos:
1,4-α-D-glucano glucanohidrolasa
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500000 UNITS
US$ 96,20
1000000 UNITS
US$ 161,00
5000000 UNITS
US$ 666,00
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500000 UNITS
US$ 96,20
1000000 UNITS
US$ 161,00
5000000 UNITS
US$ 666,00
About This Item
Número de CAS:
Número MDL:
Código UNSPSC:
12352204
eCl@ss:
32160410
NACRES:
NA.54
Productos recomendados
tpo
Type XII-A
Formulario
saline solution
actividad específica
≥500 units/mg protein (biuret)
mol peso
57.6 kDa
características de los productos alternativos más sostenibles
Waste Prevention
Design for Energy Efficiency
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sustainability
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categoría alternativa más sostenible
temp. de almacenamiento
2-8°C
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Descripción general
α-Amylase is a member of the endo-amylase family. Its molecular weight is 57.6 kDa. α-Amylase is composed of three functional domains namely A, B and C. Domain A is a barrel-shaped (β/α)8 structure and is the largest domain. Domain B is linked to domain A via disulfide bond and is present between domain A and C. Domain C is composed of β-sheets and is connected to domain A via a polypeptide chain.[1]
We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research. For more information see the article in biofiles.
We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research. For more information see the article in biofiles.
Aplicación
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A3403 is from Bacillus licheniformis and is type XII-A. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis [2].
Acciones bioquímicas o fisiológicas
α-Amylase hydrolyzes the α-(1,4) glucan linkages in polysaccharides of three or more α-(1,4) linked D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose.
Precaución
Reported to be heat stable at temperatures as high as ∼90 °C.
Definición de unidad
1 U setzt 1.0 mg Maltose aus Stärke in 3 Minuten frei bei pH 6.9 und 20 °C.
Forma física
Aqueous solution containing sodium chloride and sucrose
Información legal
A product of Novozyme Corp.
Termamyl is a registered trademark of Novozymes Corp.
sustrato
Referencia del producto
Descripción
Precios
Palabra de señalización
Danger
Frases de peligro
Consejos de prudencia
Clasificaciones de peligro
Resp. Sens. 1
Código de clase de almacenamiento
10 - Combustible liquids
Clase de riesgo para el agua (WGK)
WGK 2
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
Equipo de protección personal
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Protocolos
Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.
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What is the optimal conditions (pH and temperature) for this enzyme to degrade starch? Will it deactivate after heating to 100C?
1 answer-
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Dear Sir or Madam Could you tell me exactly in what solution the a-amylase is provided? Unfortunately only a "saline sucrose solution" is stated. I would need the exact composition in order to prepare a negative control in my assay. kind regards
1 answer-
All that we can disclose is that this product is supplied as an aqueous solution containing sodium chloride and sucrose with >=10 mg/mL protein.
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