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MAK009

Sigma-Aldrich

Amylase Activity Assay Kit

sufficient for 100 colorimetric tests

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About This Item

UNSPSC Code:
12161503
NACRES:
NA.84

usage

sufficient for 100 colorimetric tests

detection method

colorimetric

relevant disease(s)

endocrinological disorders, diabetes; gastrointestinal diseases

storage temp.

−20°C

Gene Information

human ... AMY1A(278)

General description

The new Amylase Assay Kit, MAK478, is now available! Amylase enzymes are glycoside hydrolases, which cleave glucan linkages in polysaccharides such as starch or glycogen to release polysaccharide molecules. α-Amylase is found in animals, plants, and many fungi. In mammals, α-amylase is the predominant form of amylase and is one of the major enzymes of dietary digestion. Both the activity and the stability of α-amylase is dependent on calcium ions. In humans, α-amylase levels are highest in pancreatic and salivary secretions. Increased blood and urine levels of amylase occur due to pancreatic disorders and salivary trauma. Increased salivary amylase activity is also a marker for increased sympathetic nervous system activity.

Application

Amylase Activity Assay Kit has been used to determine the activity of amylase.

Suitability

Suitable for the quantification of amylase activity in a variety of biological samples.

Principle

The Amylase Activity Assay kit quantifies amylase activity in a variety of biological samples. The assay is quick, convenient, and sensitive. In this kit, amylase activity is determined using a coupled enzymatic assay, which results in a colorimetric (405 nm) product, proportional to the amount of substrate, ethylidene-pNP-G7, cleaved by the amylase. One unit is the amount of amylase that cleaves ethylidene-pNP-G7 to generate 1.0 μmole of p-nitrophenol per minute at 25 °C.

replaced by

Pictograms

Health hazard

Signal Word

Danger

Hazard Statements

Precautionary Statements

Hazard Classifications

Resp. Sens. 1

Storage Class Code

10 - Combustible liquids


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Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by octenyl succinic anhydride (OSA)
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