A7595

α-Amylase from Bacillus amyloliquefaciens

liquid, ≥250 units/g

• Synonym(s): 1,4-α-D-Glucan Glucano-hydrolase
• CAS Number: 9000-85-5
• UNSPSC Code: 12352204
• eCl@ss: 32160410
• EC Number: 232-560-9
• NACRES: NA.54
• MDL number: MFCD00081319
• EC Number: 3.2.1.1.
• Specific activity: ≥250 units/g

Properties

• form: liquid
• Quality Segment: 200
• specific activity: ≥250 units/g
• mol wt: 55 kDa
• greener alternative product characteristics: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• greener alternative category: , Enabling
• storage temp.: 2-8°C

Description

General description

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.

Application

α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A7595 is from Bacillus amyloliquefaciens and is supplied as a liquid. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis. α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure. The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae FNCC 3012. The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars.

Biochem/physiol Actions

α-Amylase is an endoamylase that randomly hydrolyzes the α-(1,4) glucan linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme works best at high temperatures, in the range of 70-90 ° Celcius.

An endoamylase that randomly hydrolyzes α-(1→4)-glycosidic linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme is active at high temperatures (70−90 °C).

The pH range for the α-amylase of B.amyloliquefaciens is 5.5 to 6.5, with a single maximum at 5.9. The activity is rapidly inactivated below pH 5.0.

Other Notes

One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions.

Legal Information

A product of Novozyme Corp.

Safety Information

• pictograms: GHS08
• signalword: Danger
• hcodes: H334
• pcodes: P261 - P284 - P501
• Hazard Classifications: Resp. Sens. 1
• Storage Class: 11 - Combustible Solids
• wgk: WGK 3