10069

α-Amylase from Bacillus sp.

powder, yellow-brown, ~380 U/mg

• Numéro CAS: 9000-90-2
• Numéro de classification (Commission des enzymes): 3.2.1.1 (BRENDA, IUBMB)
• Numéro CE : 232-565-6
• Numéro MDL: MFCD00081319
• Code UNSPSC : 12352204
• eCl@ss : 32160410
• Nomenclature NACRES : NA.54

Propriétés

• Source biologique: Bacillus sp.
• Forme: powder
• Activité spécifique: ~380 U/mg
• Caractéristiques du produit alternatif plus écologique: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Couleur: yellow-brown
• Autre catégorie plus écologique: , Enabling
• Température de stockage: 2-8°C

Description

Description générale

α-Amylase (α-1,4-glucan-4-glucanohydrolase) belongs to the glycosyl hydrolase family 13. The two aspartic residues and one glutamic acid residue are the prime catalytic residues of α-amylase. All amylases have three domain regions, namely, domain A with a central (β/α)8 barrel, domain B, and β-structure with a Greek key motif encompassing domain C.

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 hydrolysis research. For more information see the article in biofiles.

Application

α-Amylase from Bacillus sp. has been used:

• as a dispersal enzyme to test degradation of S. aureus biofilms,
• in the enzymatic hydrolysis of tapioca starch
• in the enzymolysis of plant-based native and the amorphous granular starches

Actions biochimiques/physiologiques

α-Amylase mediates the hydrolysis of starch, malto-oligosaccharides, and glycogen at the α-D-(1,4)-glucosidic linkages. Bacillus sp. serve as an important cell factory for the heterogeneous production of α-amylase. An extracellular secreted thermostable amylase from the Bacillus subtilis strain has also been reported.

Définition de l'unité

One unit is the amount of enzyme which liberates 1 μmole of maltose per minute at pH 6.9 and 25°C (using Cat. No. 85642 as substrate)

Autres remarques

Heat stability of bacterial α-amylases; Action pattern on sweet potato starch, amylose and amylopectin; Action on native wheat starch.

Informations sur la sécurité

• Pictogrammes: GHS08
• Mention d'avertissement: Danger
• Mentions de danger: H334
• Conseils de prudence: P261 - P284 - P501
• Classification des risques: Resp. Sens. 1
• Code de la classe de stockage: 11 - Combustible Solids
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): Not applicable
• Point d'éclair (°C): Not applicable
• Équipement de protection individuelle: dust mask type N95 (US), Eyeshields, Faceshields, Gloves