10080
α-Amylase from hog pancreas
powder, ~50 U/mg
Synonym(s):
α-Amylase Enzyme
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About This Item
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biological source
hog pancreas
form
powder
specific activity
~50 U/mg
storage temp.
−20°C
General description
Pancreatic α-amylase is produced by the pancreatic acinar cells and released into the duodenum. It is a major molecule of pancreatic fluid.
Application
α-Amylase from hog pancreas has been used:
- in the in vitro digestion system to study the hydrolysis of pea globulins
- in vitro α-amylase inhibition study
- to prepare digestive juice (salivary juice) for the in vitro model of the human digestion system
Biochem/physiol Actions
α-Amylase is a starch hydrolase, for glucose production, important for energy acquisition. It catalyzes the hydrolysis of α-1,4-glycosidic linkages in starch to form glucose, maltose, and maltotriose units. In mammals, α-amylase regulates the sugar assimilation by reducing the glucose uptake by Na+/glucose cotransporter 1 (SGLT1) and stimulating glycoprotein N-glycans mediated starch digestion. α-Amylase inhibitors are associated with the treatment of type 2 diabetes mellitus. α-Amylases are widely known industrial enzymes used in food, detergent, textile, fermentation, and pharmaceutical industries.
Unit Definition
1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.9 and 25°C (starch acc. to Zulkowsky, Cat. No. 85642, as substrate)
Other Notes
Optimum pH and temperature 6.9 and 53 °C, respectively; calcium is required for activity and also prevents degradation by trypsin; Characterization.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Resp. Sens. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
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Paula Monteiro de Souza et al.
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 41(4), 850-861 (2010-10-01)
Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules into polymers composed of glucose units. Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries.
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