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A3403

Sigma-Aldrich

αα-Amilasa from Bacillus licheniformis

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Type XII-A, saline solution, ≥500 units/mg protein (biuret)

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)
MDL number:
MFCD00081319
UNSPSC Code:
12352204
eCl@ss:
32160410
NACRES:
NA.54

type

Type XII-A

form

saline solution

specific activity

≥500 units/mg protein (biuret)

mol wt

57.6 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

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General description

α-Amylase is a member of the endo-amylase family. Its molecular weight is 57.6 kDa. α-Amylase is composed of three functional domains namely A, B and C. Domain A is a barrel-shaped (β/α)8 structure and is the largest domain. Domain B is linked to domain A via disulfide bond and is present between domain A and C. Domain C is composed of β-sheets and is connected to domain A via a polypeptide chain.
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 A3403 is from Bacillus licheniformis and is type XII-A. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis .

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.

Caution

Reported to be heat stable at temperatures as high as ∼90 °C.

Unit Definition

1 U setzt 1.0 mg Maltose aus Stärke in 3 Minuten frei bei pH 6.9 und 20 °C.

Physical form

Aqueous solution containing sodium chloride and sucrose

Legal Information

A product of Novozyme Corp.
Termamyl is a registered trademark of Novozymes Corp.

substrate

Referencia del producto
Descripción
Precios

pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H334

Hazard Classifications

Resp. Sens. 1

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Hisaaki Hiraoka et al.
Animal science journal = Nihon chikusan Gakkaiho, 83(10), 690-695 (2012-10-06)
To improve the performance of the analytical method for neutral detergent fiber in feed with heat-stable α-amylase treatment (aNDFom), the process of adding heat-stable α-amylase, as well as other analytical conditions, were examined. In this new process, the starch in
Zsofia Botyanszki et al.
Biotechnology and bioengineering, 112(10), 2016-2024 (2015-05-08)
Biocatalytic transformations generally rely on purified enzymes or whole cells to perform complex transformations that are used on industrial scale for chemical, drug, and biofuel synthesis, pesticide decontamination, and water purification. However, both of these systems have inherent disadvantages related
Michaelle Chokki et al.
Foods (Basel, Switzerland), 9(4) (2020-04-09)
Momordica charantia Linn. (Cucurbitaceae), the wild variety of bitter melon and Morinda lucida Benth (Rubiaceae) were commonly used as a popular folk medicine in Benin. This research focused to measure the antioxidant and enzyme inhibitory effects of M. charantia and
Xinyi Huang et al.
Tree physiology, 40(5), 652-666 (2020-02-23)
Globally, soil salinization is becoming increasingly prevalent, due to local hydrogeologic phenomena, climate change and anthropogenic activities. This has significantly curtailed current world food production and limits future production potential. In the prairie region of North America, sulfate salts, rather
Seokmin Yoon et al.
Journal of microbiology and biotechnology, 32(1), 72-80 (2021-11-10)
In this study, the survival capacity (acid and bile salt tolerance, and adhesion to gut epithelial cells) and probiotic properties (enzyme activity-inhibition and anti-inflammatory activities, inhibition of adipogenesis, and stress hormone level reduction) of Lactiplantibacillus plantarum LRCC5314, isolated from kimchi
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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.

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