Usage
α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis . 1 α-Amylase from human pancreas has been used to test interference for enzymatic methods of assaying calcium in serum and urine. 2 α-Amylase, from Sigma, has been used to get a standard calibration curve during the evaluation of an automated amylase detection system using forensic samples.
Usage
α-Amylase is 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 1 . α-Amylase from human saliva has been used to study the development of nutraceuticals, which may aid the treatment of diabetes and obesity.
Uses
α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis . 1 α-Amylase from human pancreas has been used to test interference for enzymatic methods of assaying calcium in serum and urine. 2 α-Amylase, from Sigma, has been used to get a standard calibration curve during the evaluation of an automated amylase detection system using forensic samples.
Uses
α-Amylase is 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 1 . α-Amylase from human saliva has been used to study the development of nutraceuticals, which may aid the treatment of diabetes and obesity.
Brand name
Fortizyme (Sterling Winthrop).
Biotechnological Production
a-Amylases (4-a-D-glucan glucanohydrolase, EC 3.2.1.1) degrade starch and
similar carbohydrates by endohydrolysis of their (1→4)-a-D-glucosidic bonds. The
majority of a-amylases belong to the group of metalloenzymes and require calcium
ions (Ca2+). By means of direct evolution, the performance of several
amylases was further maximized and adapted to the needs of the starch processing
industry. The enhancement of the thermostability of amylase was achieved by
DNA-shuffling techniques. The baking industry and consumers might benefit
from genetically optimized starch-modifying enzymes. Based on the improved
thermal stability of an a-amylase in the acidic pH range, the retrogradation of
sourdough breads ("staling") can be delayed.
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.
Biochem/physiol Actions
α-amylase catalyses the hydrolysis of α-1,4 glycosidic linkage in oligosaccharides. It plays a crucial role in the initial digestion of starch, glycogen and polysaccharides. Elevated levels of amylase in serum is linked to acute pancreatitis.
