Product Name

α-Amylase from porcine pancreas

General deion

Molecular mass: 51-54 kDa.

α-Amylase isolated from porcine pancreas is a glycoprotein. It is a single polypeptide chain of ~475 residues containing two SH groups and four disulfide bridges and a tightly bound Ca₂₊ necessary for stability. Chloride ions are necessary for activity and stability. The pH range for activity is 5.5 to 8.0, with the pH optimum at 7.

Synonym

β-N-acetylglucosaminidase porcine placenta, PPA, al1,4 glucan-4-glucanohydrolase, porcine pancreas α-amylase

Assay

DFP Treated, Type I-A≥1000 units/mg protein (E1%/280)

MDL number

MFCD00081319

Suitability

BioReagent

l Physical and Chemical Information

Physical form

Suspension in 2.9 M NaCl solution containing 3 mM CaCl²

l Biological Information

Biochem/Physiol Actions

α-Amylase hydrolyzes the α-(1,4) glucan ages in polysaccharides of three or more α-(1,4) ed D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose. α -Amylase, from porcine pancreas, is a glycoprotein that consists of a single polypeptide chain of approximately 475 residues containing 2 SH groups and four disulfide bridges and a tightly bound Ca₂₊ necessary for stability.

Application

α-Amylase is used to hydrolyze α bonds of α-ed polysaccharides, such as starch and glycogen. α-Amylase from porcine pancreas has been used in various plant studies, such as metabolism studies in Arabidopsis .

Preparation Note

DFP treated. 2× crystallized

Unit Definition

One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.

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