α-Amylase from porcine pancreas

Description

• General description: 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.
• Application: α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A6255 is from porcine pancreas and is type I-A. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis [1].
• 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, 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.
• Unit Definition: One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
• Physical form: Suspension in 2.9 M NaCl solution containing 3 mM CaCl2
• Preparation Note: PMSF treated. 2× crystallized
• Other Notes: View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer