α-Amylase from porcine pancreas

Type VI-B, ≥5 units/mg solid

Sinônimo(s):

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

Número da licença da enzima:

3.2.1.1 (BRENDA, IUBMB)

Número EC:

232-565-6

Número MDL:

MFCD00081319

eCl@ss:

32160410

NACRES:

NA.54

fonte biológica

Porcine pancreas

Nível de qualidade

200

tipo

Type VI-B

forma

powder

specific activity

≥5 units/mg solid

características do produto alternativo mais ecológico

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

categoria alternativa mais ecológica

Enabling

temperatura de armazenamento

2-8°C

Descrição geral

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.

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.

Aplicação

α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis [1]. α-Amylase, from porcine pancreas, has been used to remove starch during the study of starch metabolism and ripening in tomatoes [2].

Ações bioquímicas/fisiológicas

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. 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. The pH optimum is at 7.

Embalagem

Package size based on α-amylase activity

Qualidade

Contains lactose

Definição da unidade

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