α-Amylase from hog pancreas

Description

• General description: Pancreatic α-amylase is produced by the pancreatic acinar cells and released into the duodenum. It is a major molecule of pancreatic fluid.[1]
• Application: α-Amylase from hog pancreas has been used:in the in vitro digestion system to study the hydrolysis of pea globulins[2]in vitro α-amylase inhibition study[3]to prepare digestive juice (salivary juice) for the in vitro model of the human digestion system[4]
• Biochem/physiol Actions: α-Amylase is a starch hydrolase, for glucose production, important for energy acquisition.[5] It catalyzes the hydrolysis of α-1,4-glycosidic linkages in starch to form glucose, maltose, and maltotriose units.[1] In mammals, α-amylase regulates the sugar assimilation by reducing the glucose uptake by Na+/glucose cotransporter 1 (SGLT1) and stimulating glycoprotein N-glycans mediated starch digestion. α-Amylase inhibitors are associated with the treatment of type 2 diabetes mellitus.[1] α-Amylases are widely known industrial enzymes used in food, detergent, textile, fermentation, and pharmaceutical industries.[1]
• Unit Definition: 1 U corresponds to the amount of enzyme which liberates 1 μmol maltose per minute at pH 6.9 and 25°C (starch acc. to Zulkowsky, Cat. No. 85642, as substrate)
• Other Notes: Optimum pH and temperature 6.9 and 53 °C, respectively; calcium is required for activity and also prevents degradation by trypsin[6]; Characterization[7].