Megazyme E-BSTAA α-淀粉酶 α-Amylase (Thermostable) (Bacillus sp.)

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α-Amylase (Thermostable) (Bacillus sp.)
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High purity α-Amylase (Thermostable) (Bacillus sp.) for use in research, biochemical enzyme assays and in vitro diagnostic analysis. This enzyme is exceptionally thermostable and is the ideal choice for use in the total starch assay kits (K-TSTA and K-TSHK). It is considerably more thermostable than related enzymes such as the heat stable α-amylase (Bacillus licheniformis, E-BLAAM). Please see the data sheet for experimental stability data.

EC 3.2.1.1
CAZy Family: GH13
CAS: 9000-90-2 / 9000-85-5

alpha-amylase; 4-alpha-D-glucan glucanohydrolase

Highly purified. From Bacillus sp.
In 50% (v/v) glycerol plus 0.02% sodium azide
For use in Megazyme Total Starch methods, suitable for use at pH 5 and above.
Supplied at ~ 3,000 U/mL.

Specific activity:
~ 170 U/mg (40oC, pH 6.5 on Ceralpha reagent).

Stability: > 4 years below -10oC.

DESCRIPTION

α-Amylase (Thermostable) (Bacillus sp.)

EC 3.2.1.1
CAZy Family: GH13
CAS: 9000-90-2 / 9000-85-5

Synonyms:
alpha-amylase; 4-alpha-D-glucan glucanohydrolase

Form:
In 50% (v/v) glycerol plus 0.02% sodium azide

Stability:
> 4 years below -10oC.

Specific activity:
~ 170 U/mg (40oC, pH 6.5 on Ceralpha reagent).

Unit definition:.
One Unit of α-amylase activity is defined as the amount of enzyme required to release one μmole of p-nitrophenol from blocked p-nitrophenyl-maltoheptaoside per minute (in the presence of excess α-glucosidase) at pH 6.5 and 40oC.

Specificity:
Hydrolysis of α-1,4 glucosidic linkages in linear α-1,4 glucan (e.g. amylose regions in starch).

Applications:
For use in Megazyme Total Starch assay kits (K-TSTA and K-TSHK).

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