This product is a lyophilized powder, volume does not apply. The mass in a 1,000,000 unit package size varies from lot to lot. The minimum activity specification is 400 units per milligram protein. The minimum protein content is 1%. Each of these values are reported in the lot specific Certificate of Analysis. For example, a lot reporting an activity of 400 units per milligram protein and tests at 50% protein, would contain 5 grams of powder in the 1MU package size. Please see the link below to review a sample or lot specific Certificate:
https://www.sigmaaldrich.com/product/sigma/a6814#product-documentation
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A6814
α-Amylase from Bacillus sp.
powder, ≥400 units/mg protein (Lowry)
Synonim(y):
1,4-α-D-Glucan-glucanohydrolase
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| Do Państwa/SKU | Dostępność | Cena netto |
|---|---|---|
1000000 units | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 899,00 zł |
5000000 units | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 3030,00 zł |
25000000 units | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 11 110,00 zł |
Informacje o tej pozycji
Numer CAS:
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-565-6
NACRES:
NA.54
MDL number:
Specific activity:
≥400 units/mg protein (Lowry)
Biological source:
Bacillus sp.
899,00 zł
Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności
Pomoc techniczna
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Pozwól nam pomócbiological source
Bacillus sp.
Quality Segment
form
powder
specific activity
≥400 units/mg protein (Lowry)
mol wt
58-62 kDa
solubility
H2O: soluble 1.0 mg/mL
storage temp.
−20°C
Application
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 [1]. 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.
Biochem/physiol Actions
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.
Analysis Note
Contains starch as an extender.
Other Notes
One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
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Ta pozycja | |||
|---|---|---|---|
| biological source Bacillus sp. | biological source Bacillus sp. | biological source - | biological source - |
| specific activity ≥400 units/mg protein (Lowry) | specific activity ~380 U/mg | specific activity ~50 U/mg | specific activity - |
| form powder | form powder | form powder | form solid |
| storage temp. −20°C | storage temp. 2-8°C | storage temp. 2-8°C | storage temp. 2-8°C |
| solubility H2O: soluble 1.0 mg/mL | solubility - | solubility - | solubility 10 g/L |
| mol wt 58-62 kDa | mol wt - | mol wt - | mol wt - |
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Danger
hcodes
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Hazard Classifications
Resp. Sens. 1
Klasa składowania
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
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