A7595
α-Amylase from Bacillus amyloliquefaciens
liquid, ≥250 units/g
Synonym(s):
BAN™ 480L, 1,4-α-D-Glucan Glucano-hydrolase
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| Pack Size | SKU | Availability | Price |
|---|---|---|---|
| 50 mL | Please contact Customer Service for Availability | $179.00 | |
| 250 mL | Please contact Customer Service for Availability | $422.00 |
About This Item
CAS Number:
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-560-9
NACRES:
NA.54
MDL number:
EC Number:
3.2.1.1.
Specific activity:
≥250 units/g
$179.00
Please contact Customer Service for Availability
form
liquid
Quality Level
specific activity
≥250 units/g
mol wt
55 kDa
greener alternative product characteristics
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
greener alternative category
, Enabling
storage temp.
2-8°C
General description
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 A7595 is from Bacillus amyloliquefaciens and is supplied as a liquid. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis.[1] α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure.[2] The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae FNCC 3012. The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars.[3]
Biochem/physiol Actions
α-Amylase is an endoamylase that randomly hydrolyzes the α-(1,4) glucan linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme works best at high temperatures, in the range of 70-90 ° Celcius.
An endoamylase that randomly hydrolyzes α-(1→4)-glycosidic linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme is active at high temperatures (70−90 °C).
The pH range for the α-amylase of B.amyloliquefaciens is 5.5 to 6.5, with a single maximum at 5.9. The activity is rapidly inactivated below pH 5.0.
Other Notes
One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions.
Legal Information
A product of Novozyme Corp.
BAN is a trademark of Novozymes Corp.
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This Item | |||
|---|---|---|---|
| specific activity ≥250 units/g | specific activity 500-1,500 units/mg protein | specific activity ≥150 units/mg protein (biuret) | specific activity - |
| form liquid | form lyophilized powder | form powder | form solid |
| mol wt 55 kDa | mol wt 58-62 kDa | mol wt - | mol wt - |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. −20°C | storage temp. 2-8°C |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| sustainability Greener Alternative Product | sustainability Greener Alternative Product | sustainability Greener Alternative Product | sustainability Greener Alternative Product |
signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
Storage Class
11 - Combustible Solids
wgk
WGK 3
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Protocols
Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.
Fan Zhu et al.
Carbohydrate research, 346(9), 1112-1121 (2011-04-22)
Sweetpotato amylopectin was subjected to partial hydrolysis by α-amylase from Bacillus amyloliquefaciens to release the clusters. Clusters were then fractionated and precipitated by methanol and structurally characterized by gel-permeation chromatography and high-performance anion-exchange chromatography. An initial stage of α-amylolysis on
Enzymatic and Acid Hydrolysis of Sago Starch for Preparation of Ethanol Production
Sunaryanto R, et al.
Microbiology Indonesia, 7(2), 68-74 (2013)
Annabel Bijttebier et al.
Carbohydrate research, 345(2), 235-242 (2009-12-08)
Amylopectin fine structures were studied following limited hydrolysis of gelatinised waxy maize starch by amylases with a different level of inner chain attack (LICA). This was done by size exclusion chromatography as well as by debranching the (partially hydrolysed) amylopectin
Global Trade Item Number
| SKU | GTIN |
|---|---|
| A7595-250ML | 04061833385241 |
| A7595-50ML | 04061833385265 |