α-Amylase (Porcine Pancreatic) 

High purity α-Amylase (Porcine Pancreatic) 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

Partially purified. From porcine pancreas.
In powder form.

Specific activity:
ca. 100,000 U/g (40oC, pH 6.9 on Ceralpha reagent).

Stability: > 4 years at -20oC.

For use in total dietary fiber (including resistant starch) assay procedure.

View Megazyme's latest products for dietary fiber analysis in the Megayme Dietary Fiber brochure.

Product Code
Content/Size
Stock
Price
Qty
E-PANAA-3G
3 grams
$134.00
E-PANAA-9G
9 grams
$347.00

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DESCRIPTION

α-Amylase (Porcine Pancreatic)

EC 3.2.1.1
CAZy Family: GH13

CAS: 9000-90-2

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

Form:
In powder form.

Stability: 
> 4 years at -20oC.

Specific activity:
ca. 100,000 U/g (40oC, pH 6.9 on Ceralpha reagent).

Unit definition:
One Unit of α-amylase activity 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 at pH 6.9 and 40oC.

Specificity:
endo-hydrolysis of α-1,4-D-glucosidic linkages in starch.

Applications:
For use in the Megazyme Integrated Total Dietary Fibre and the Resistant Starch kits.

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.

Measuring dietary fibre.

McCleary, B. V. (1999). The World of Ingredients, 50-53.

Two issues in dietary fiber measurement.

McCleary, B. V. (2001). Cereal Foods World, 46, 164-165.

Measurement of resistant starch.

McCleary, B. V. & Monaghan, D. A. (2002). Journal of AOAC International, 85(3), 665-675.

Measurement of resistant starch by enzymatic digestion in starch and selected plant materials: Collaborative study.

McCleary, B. V., McNally, M. & Rossiter, P. (2002). Journal of AOAC International, 85(5), 1103-1111.

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.

Dietary fibre analysis.

McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.

Measurement of novel dietary fibres.

McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.

An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates.

McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.

Development and evaluation of an integrated method for the measurement of total dietary fibre.

McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.

Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study.

McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.

Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study.

McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, P., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.

Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32-45.01): Evaluation and updates.

McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.

Modification to AOAC Official Methods 2009.01 and 2011.25 to allow for minor overestimation of low molecular weight soluble dietary fiber in samples containing starch.

McCleary, B. V. (2014). Journal of AOAC International, 97(3), 896-901.

Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices.

Brunt, K. & Sanders, P. (2013). Food Chemistry, 140(3), 574-580.

The effect of granule size on the digestibility of wheat starch using an in vitro model.

Teo, M. L. L. C. & Small, D. M. (2012). World Academy of Science, Engineering and Technology, 6(9), 701-705.

Assessing the susceptibility of amylose–lysophosphatidylcholine complexes to amylase by the use of iodine.

Ahmadi‐Abhari, S., Woortman, A. J. J., Hamer, R. J. & Loos, K. (2014). Starch‐Stärke, 66(5-6), 576-581.

Enzyme-aided investigation of the substituent distribution in cationic potato amylopectin starch.

Richardson, S., Nilsson, G., Cohen, A., Momcilovic, D., Brinkmalm, G. & Gorton, L. (2003). Analytical Chemistry, 75(23), 6499-6508.