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CHM.NJE0003 - α-Amylase from Bacillus sp. ≥1,500 units/mg- CAS: 9000-90-2
Application
α-Amylase from Bacillus sp. has been used:
 
  • as a component of salivary fluid to perform artificial mastication; in luminal gastrointestinal digestion experiment
  • as a standard in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to determine the concentration of α-Amylase
  • to de-starch the alcohol insoluble residue (AIR) for non-cellulosic neutral monosaccharide analysis

CHM.NJE0003 - α-Amylase from Bacillus sp. ≥1,500 units/mg- CAS: 9000-90-2

SKU: CHM.NJE0003
€26.00Price
Quantity
7-14 days ship from Malta

  • Synonym(s):  α-Amylase (Bacilus subtilis); 1,4-α-D-Glucan-glucanohydrolase; medium-temperature amylase; liquefied amylase; liquefied enzyme; α-1,4 dextrin; bacterial amylase; α-amylase; dextrinase

    CAS number: 9000-90-2

    Type: Type II-A

    Specific Activity: ≥1,500 units/mg protein (biuret)

    mol wt: 50-55 kDa by SDS-PAGE

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

    Moisture: ≤8%

    Thermal stability: relatively stable below 60℃, the optimal operating temperature is 60~70℃, which can be applied to the liquefaction process up to 90℃.

    PH stability: stable from PH6.0 to 7.0, the most suitable for PH6.0, serious inactivation below PH5.0
    Effect of calcium ion concentration on enzyme activity: Calcium ions have an effect on improving the stability of enzyme activity. Without calcium ions, the enzyme vitality is completely lost.

    Characteristics: yellow-brown or white-like powder. It is extracted from Bacillus thinos and dissolved in water. Under medium temperature conditions, this enzyme can quickly hydrolyze the refined α-1 and 4 glucoside bonds of starch molecules, and arbitrarily cut off the starch molecules from the inside, growing short-linked dextrin and a small amount of low-molecular sugars. Amylose and branched starch are decomposed in an irregular form, so that the viscosity of the starch syrup decreases rapidly ( That is, liquefaction, also known as liquefied enzyme). When the storage temperature is not more than 25℃, the enzyme activity shall not be less than 90% of the identification enzyme activity within half a year; in order to improve the stability of enzyme activity, the concentration of calcium ions should not be less than 50-70PPM; metal ions such as iron, copper, mercury, zinc and a surfactant have a certain impact on enzyme activity. When the liquefaction temperature is low or the material concentration is too high, the amount of enzyme used must be increased appropriately; when the material PH is greater than 8.0 or lower than 5.0, it will cause the loss of enzyme vitality.

    Use: biochemical research. It can make starch liquefy quickly and produce low molecules.

    Store at: −20°C

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