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A6814

Sigma-Aldrich

α-Amylase from Bacillus sp.

powder, ≥400 units/mg protein (Lowry)

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Synonym(s):
1,4-α-D-Glucan-glucanohydrolase
CAS Number:
Enzyme Commission number:
EC Number:
MDL number:
eCl@ss:
32160410
NACRES:
NA.54

biological source

Bacillus sp.

Quality Level

form

powder

specific activity

≥400 units/mg protein (Lowry)

mol wt

58-62 kDa

solubility

H2O: soluble 1.0 mg/mL

storage temp.

−20°C

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A1031A0521A6380
α-Amylase from Bacillus sp. powder, ≥400 units/mg protein (Lowry)

A6814

α-Amylase from Bacillus sp.

α-Amylase from human saliva Type XIII-A, lyophilized powder, 300-1,500 units/mg protein

A1031

α-Amylase from human saliva

α-Amylase from human saliva Type IX-A, lyophilized powder, 1,000-3,000 units/mg protein

A0521

α-Amylase from human saliva

α-Amylase from Bacillus sp. Type II-A, lyophilized powder, ≥1,500 units/mg protein (biuret)

A6380

α-Amylase from Bacillus sp.

specific activity

≥400 units/mg protein (Lowry)

specific activity

300-1,500 units/mg protein

specific activity

1,000-3,000 units/mg protein

specific activity

≥1,500 units/mg protein (biuret)

form

powder

form

lyophilized powder

form

lyophilized powder

form

lyophilized powder

mol wt

58-62 kDa

mol wt

-

mol wt

-

mol wt

50-55 kDa by SDS-PAGE

solubility

H2O: soluble 1.0 mg/mL

solubility

-

solubility

-

solubility

H2O: soluble 0.1 mg/mL, clear, colorless

storage temp.

−20°C

storage temp.

−20°C

storage temp.

−20°C

storage temp.

−20°C

Application

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 . α-has also been also used to study the ability of corn and starch to protect enzyme activity. The enzyme has been used to compare the effects of bacterial and fungal α-amylase and scalded flour on bread quality and shelflife. It has also been used to determine the optimal levels of these components in order to achieve maximum volume and bread freshness. Furthermore, it has been used to digest hydroxypropylated starch in Korean waxy rice cake to retard retrogradation.

Biochem/physiol Actions

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, isolated from Bacillus subtilis is a dimer and has a monomer molecular weight of 48.9 kDa. α-Amylase is a metalloprotein and contains atleast one mol of calcium ion. The presence of calcium ion increases the stability of the enzyme towards denaturation by heat, acid, or urea. The pH range for activity of this product is 5.0 to 7.5, with the optimum pH range being 6.0-7.0. This product is stable from pH 5.0 to 10.0. The optimum temperature range is 65-75 °C. The effective temperature range is up to 90 °C.

Quality

Contains starch as an extender.

Unit Definition

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

pictograms

Health hazard

signalword

Danger

hcodes

Hazard Classifications

Resp. Sens. 1

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves


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Comparison of the effects of microbial α-amylases and scalded flour on bread quality
Hopek M, et al.
Acta Scientiarum Polonorum. Technologia Alimentaria, 5(1), 97-106 (2006)
Utilization of Hydroxypropylated Waxy Rice and Corn Starches in Korean Waxy Rice Cake to Retard Retrogradation
Han J-A, et al.
Cereal Chem., 82(1), 88-92 (2005)
Usage of Enzyme Substrate to Protect the Activities of Cellulase, Protease and α-Amylase in Simulations of Monogastric Animal and Avian Sequential Total Tract Digestion
Wang HT and Hsu JT
Asian-Australasian Journal of Animal Sciences, 19(8), 1164-1173 (2006)
Theoretical and Experimental Studies of the Effects of Heat, EDTA, and Enzyme Concentration on the Inactivation Rate of α-Amylase from Bacillus sp.
Lecker DN and Khan A
Biotechnol. Progress, 12(5), 713-717 (1996)
Mario Falchi et al.
Nature genetics, 46(5), 492-497 (2014-04-02)
Common multi-allelic copy number variants (CNVs) appear enriched for phenotypic associations compared to their biallelic counterparts. Here we investigated the influence of gene dosage effects on adiposity through a CNV association study of gene expression levels in adipose tissue. We

Protocols

Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

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