A1031

α-Amylase from human saliva

Type XIII-A, lyophilized powder, 300-1,500 units/mg protein

• Synonym(s): 1,4-α-D-Glucan-glucanohydrolase
• CAS Number: 9000-90-2
• Enzyme Commission number: 3.2.1.1 (BRENDA, IUBMB)
• EC Number: 232-565-6
• MDL number: MFCD00081319
• eCl@ss: 32160410
• NACRES: NA.54

Properties

• type: Type XIII-A
• Quality Level: 200
• form: lyophilized powder
• specific activity: 300-1,500 units/mg protein
• composition: Protein, 5-15% biuret
• greener alternative product characteristics: Waste Prevention; Design for Energy Efficiency; Learn more about the Principles of Green Chemistry.
• UniProt accession no.: P0DUB6
• greener alternative category: Enabling
• storage temp.: −20°C
• Gene Information: human ... AMY1A(276)

Description

General description

Human α-amylase is made up of 496 amino acids in a single polypeptide chain, which is encrypted on chromosome 1. These are produced either in the salivary glands or the pancreas. The salivary and pancreatic α-amylases have homologous primary sequence but exhibit different cleavage patterns.

We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research. For more information see the article in biofiles.

Application

α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A1031 is from human saliva, is type IIA, and is supplied as a lyophilized powder. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis . α-Amylase from human saliva has been used to study the development of nutraceuticals, which may aid the treatment of diabetes and obesity .

Packaging

250, 1000, 5000 units in glass bottle

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.

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

Lyophilized powder containing (NH₄)₂SO₄, sodium citrate and sodium chloride.

Other Notes

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

Safety Information

• Pictograms: GHS08
• Signal Word: Danger
• Hazard Statements: H334
• Precautionary Statements: P261 - P342 + P311
• Hazard Classifications: Resp. Sens. 1
• Storage Class Code: 13 - Non Combustible Solids
• WGK: WGK 1
• Flash Point(F): Not applicable
• Flash Point(C): Not applicable