Product Name

α-Amylase from Bacillus amyloliquefaciens

Synonym

1,4-α-D-Glucan Glucano-hydrolase, BAN^™ 480L

Assay

≥250 units/g

CAS Number

9000-85-5

Molecular Weight

mol wt 55 kDa

MDL number

MFCD00081319

Suitability

BioReagent

l Physical and Chemical Information

Appearance

liquid

l Biological Information

Biochem/Physiol Actions

An endoamylase that randomly hydrolyzes α-(1→4)-glycosidic ages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme is active at high temperatures (70−90 °C).

α-Amylase is an endoamylase that randomly hydrolyzes the α-(1,4) glucan ages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme works best at high temperatures, in the range of 70-90 ° C elcius. The pH range for the α-amylase of B.amyloliquefaciens is 5.5 to 6.5, with a single maximum at 5.9. The activity is rapidly inactivated below pH 5.0.

Application

α-Amylase is used to hydrolyze α bonds of α-ed polysaccharides, such as starch and glycogen. α-Amylase from Bacillus amyloliquefaciens is supplied as a liquid. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis. α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure.The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae FNCC 3012. The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars.

Unit Definition

One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions.

l Storage

Storage temp.

2-8°C

l Precautions and Disclaimer

This product is for R&D use only, not for drug, household, or other uses.

l References

1. http://www.drugbank.ca

2. https://ncit.nci.nih.gov

3. https://www.ncbi.nlm.nih.gov