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.
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis.
One unit catalyzes the liberation of 1 mmole reducing group (calculated as maltose per minute at pH 6.9 at 20°C).
Specific Activity: ≥700 u/mg protein
Application Areas: Molecular Biology
Product Type: Proteins, Enzymes & Peptides
Presentation: Opaque, White Suspension
Format: Opaque, White Suspension
Formulation: Supplied as a suspension in 0.5 saturated NaCl pH 6.0 containing 3mM CaCl2.
pH: The pH range for activity is 5.5 to 8.0, with the pH optimum at 7.
NOTES: Origin: Product is of animal origin
Storage & Handling: Store at + 4°C. Do not freeze.