Description

• General description: α-Amylase (1,4-α-d-glucan glucohydrolase), an endo-acting glucanase, is a member of the glycoside hydrolase family 13 (GH13).[1]
• Application: α-Amylase from Bacillus sp. has been used:as a component of salivary fluid to perform artificial mastication; in luminal gastrointestinal digestion experimentas a standard in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to determine the concentration of α-Amylaseto de-starch the alcohol insoluble residue (AIR) for non-cellulosic neutral monosaccharide analysis
• Biochem/physiol Actions: α-Amylase degrades starch into oligosaccharides such as maltose, and glucose and alpha limit dextrin. It hydrolyzes the α-(1→4) glucosidic linkages in polysaccharides of three or more α-(1→4) linked D-glucose units, without hydrolyzing the α-(1→6) bond. It participates in glucose production and is essential for energy acquisition. α-Amylases are widely known industrial enzymes used in the food, detergent, textile, fermentation, and pharmaceutical industries.
• Features and Benefits: α-Amylase from Bacillus licheniformis NCIB 6346 retains over 98% of its activity after 60 minutes at pH 6.2 and 85°C.Other α-Amylase maintain 100% of their activity after storage for 1 hour at 91°C.
• Unit Definition: One unit will liberate 1.0 mg of maltose from starch in 3 min at pH 6.9 at 20 °C.
• Preparation Note: 4× crystallized
• Other Notes: View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer