α-Amylase

本公司产品仅用于科研实验，不得用于人体或动物的临床与诊断

α-淀粉酶是一种水解酶，它催化淀粉内部的α-1,4-糖苷键水解，产生葡萄糖和麦芽糖等产物。

α-Amylase is a hydrolase enzyme ,and it catalyses the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose.

α-Amylase is produced by several bacteria, fungi and genetically modified species of microbes. α-Amylase is a calcium metalloenzyme i.e. it depends on the presence of a metal co factor for its activity. α-Amylase has become an enzyme of crucial importance due to its starch hydrolysis activity and the activities that can be carried out owing to the hydrolysis. One such activity is the production of glucose and fructose syrup from starch. α-Amylase catalyses the first step in this process. Previously, starch was hydrolyzed into glucose by acid hydrolysis. α-Amylase can be isolated from plants, animals or microorganisms. The enzyme has been isolated from barley and rice plants. It has been found that cassava mash waste water is a source of α-Amylase which is active in wide range of pH and temperature.

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Others

Other Targets

Others

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9000-90-2

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>98% (HPLC)

DMSO:< 1 mg/mL (insoluble or slightly soluble);H2O:< 0.1 mg/mL (insoluble)

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(-20℃)

With Ice Pack

≥ 2 years