A6814

α-Amylase from Bacillus sp.

powder, ≥400 units/mg protein (Lowry)

• Sinônimo(s): 1,4-α-D-Glucan-glucanohydrolase
• Número CAS: 9000-90-2
• Número da licença da enzima: 3.2.1.1 (BRENDA, IUBMB)
• Número CE: 232-565-6
• Número MDL: MFCD00081319
• Código UNSPSC: 12352204
• eCl@ss: 32160410
• NACRES: NA.54

Propriedades

• fonte biológica: Bacillus sp.
• forma: powder
• atividade específica: ≥400 units/mg protein (Lowry)
• peso molecular: 58-62 kDa
• solubilidade: H₂O: soluble 1.0 mg/mL
• temperatura de armazenamento: −20°C

Descrição

Aplicação

α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis . α-has also been also used to study the ability of corn and starch to protect enzyme activity. The enzyme has been used to compare the effects of bacterial and fungal α-amylase and scalded flour on bread quality and shelflife. It has also been used to determine the optimal levels of these components in order to achieve maximum volume and bread freshness. Furthermore, it has been used to digest hydroxypropylated starch in Korean waxy rice cake to retard retrogradation.

Ações bioquímicas/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. α -amylase, isolated from Bacillus subtilis is a dimer and has a monomer molecular weight of 48.9 kDa. α-Amylase is a metalloprotein and contains atleast one mol of calcium ion. The presence of calcium ion increases the stability of the enzyme towards denaturation by heat, acid, or urea. The pH range for activity of this product is 5.0 to 7.5, with the optimum pH range being 6.0-7.0. This product is stable from pH 5.0 to 10.0. The optimum temperature range is 65-75 °C. The effective temperature range is up to 90 °C.

Qualidade

Contains starch as an extender.

Definição da unidade

One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.

Outras notas

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

Informações de segurança

• Pictogramas: GHS08
• Palavra indicadora: Danger
• Frases de perigo: H334
• Declarações de precaução: P261 - P284 - P501
• Classificações de perigo: Resp. Sens. 1
• Código de classe de armazenamento: 11 - Combustible Solids
• Classe de risco de água (WGK): WGK 1
• Ponto de fulgor (°F): Not applicable
• Ponto de fulgor (°C): Not applicable
• Equipamento de proteção individual: dust mask type N95 (US), Eyeshields, Faceshields, Gloves