α-Amylase (Bacillus amyloliquefaciens

High purity α-Amylase (Bacillus amyloliquefaciens) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

EC 3.2.1.1
CAZY Family: GH13
CAS: 9000-90-2

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

From Bacillus amyloliquefaciens.
In 50% (v/v) glycerol plus 0.02% sodium azide.
Supplied at ~ 140 U/mL.

Specific activity:
~ 50 U/mg (40oC, pH 6.5 on Ceralpha Reagent).

Stability: > 4 years at -20oC.

Product Code
Content/size
Stock
Price
Qty
E-BAASS
2,900 Units
$136.00

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DESCRIPTION

α-Amylase (Bacillus amyloliquefaciens)

EC 3.2.1.1
CAZy Family: GH13
CAS: 9000-90-2

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

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

Stability:
> 4 years at -20oC.

Specific activity:
~ 50 U/mg (40oC, pH 6.5 on Ceralpha Reagent).

Unit definition:
One Unit of α-amylase is 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) (i.e. Ceralpha Reagent) at pH 6.5 and 40oC.

Specificity:
endo-hydrolysis of (1,4)-α-D-glucosidic linkages in polysaccharides containing three or more (1,4)-α-linked D-glucose units.

Applications:
Industrial applications particularly in brewing and food processing.

New developments in the measurement of α-amylase, endo-protease, β-glucanase and β-xylanase.

McCleary, B. V. & Monaghan, D. (2000). “Proceedings of the Second European Symposium on Enzymes in Grain Processing”, (M. Tenkanen, Ed.), VTT Information Service, pp. 31-38.

Measurement of cereal α-Amylase: A new assay procedure.

McCleary, B. V. & Sheehan, H. (1987). Journal of Cereal Science, 6(3), 237-251.

A new procedure for the measurement of fungal and bacterial α-amylase.

Sheehan, H. & McCleary, B. V. (1988). Biotechnology Techniques, 2(4), 289-292.

An improved enzymic method for the measurement of starch damage in wheat flour.

Gibson, T. S., Al Qalla, H. & McCleary, B. V. (1992). Journal of Cereal Science, 15(1), 15-27.

Measurement of α-amylase activity in white wheat flour, milled malt, and microbial enzyme preparations, using the ceralpha assay: Collaborative study.

McCleary, B. V., McNally, M., Monaghan, D. & Mugford, D. C. (2002). Journal of AOAC International, 85(5), 1096-1102.