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A4551

Sigma-Aldrich

αα-Amilasa from Bacillus licheniformis

greener alternative

lyophilized powder, 500-1,500 units/mg protein, 93-100% (SDS-PAGE)

Sinónimos:

1,4-α-D-glucano glucanohidrolasa

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About This Item

Número de CAS:
9000-85-5
Comisión internacional de enzimas:
3.2.1.1 (BRENDA, IUBMB)
Número CE:
232-560-9
Número MDL:
MFCD00081319
Código UNSPSC:
12352204
eCl@ss:
32160410
NACRES:
NA.54

origen biológico

Bacillus licheniformis

Nivel de calidad

200

Ensayo

93-100% (SDS-PAGE)

Formulario

lyophilized powder

actividad específica

500-1,500 units/mg protein

mol peso

58-62 kDa

composición

Protein, 60-80% BCA

características de los productos alternativos más sostenibles

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

categoría alternativa más sostenible

, Enabling

temp. de almacenamiento

2-8°C

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Categorías relacionadas

Descripción general

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.

Definición de unidad

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

Forma física

Lyophilized powder containing potassium phosphate

sustrato

Referencia del producto
Descripción
Precios

Pictogramas

Health hazard
GHS08

Palabra de señalización

Danger

Frases de peligro

H334

Clasificaciones de peligro

Resp. Sens. 1

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 3

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Certificados de análisis (COA)

Lot/Batch Number
0000428610
0000428609
0000428609
0000428610
0000409417

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E G Manzanilla et al.
Journal of animal science, 84(10), 2743-2751 (2006-09-15)
We evaluated the effects of 3 additives, sodium butyrate (AC), avilamycin (AB), and a combination of plant extracts (XT), on the productive performance and the intestinal environment of the early-weaned pig. The XT was a standardized mixture with 5% (wt/wt)
Imogen Ramsey et al.
Scientific reports, 10(1), 20855-20855 (2020-12-02)
Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study
Uri Lesmes et al.
Journal of agricultural and food chemistry, 56(13), 5415-5421 (2008-06-12)
This study probed the possible effects of type III resistant starch (RS) crystalline polymorphism on RS fermentability by human gut microbiota and the short chain fatty acids production in vitro. Human fecal pH-controlled batch cultures showed RS induces an ecological
Nathalie Declerck et al.
Protein engineering, 16(4), 287-293 (2003-05-09)
Bacillus licheniformis alpha-amylase (BLA) is a highly thermostable starch-degrading enzyme that has been extensively studied in both academic and industrial laboratories. For over a decade, we have investigated BLA thermal properties and identified amino acid substitutions that significantly increase or
Olivier Etienne et al.
Biomacromolecules, 6(2), 726-733 (2005-03-15)
Biomedical devices and modified biomaterial surfaces constitute an expanding research domain in the dental field. However, such oral applications have to face a very particular environment containing specific physiological conditions and specific enzymes. To evaluate their suitability in the development
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Protocolos

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

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.

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

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.

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

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.

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

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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