| Cat# | DIA-494 |
| Source | Bacillus sp. |
| Description | Thermostable α-amylase from Bacillus sp. for use in research, biochemical enzyme assays and in vitro diagnostic analysis. |
| Form | Solution |
| CAS No. | 9000-90-2, 9000-85-5 |
| Activity | ~ 145 U/mg (40 °C, 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 40 °C. |
| Storage | 4 °C |
| Synonyms | α-amylase; 4-α-D-glucan glucanohydrolase |
| Enzyme Commission Number | EC 3.2.1.1 |
| Stability | > 1 year under recommended storage conditions |
| Optimum temperature | 100 °C |
| Buffer | 50% (v/v) glycerol plus 0.02% sodium azide |
| Applications | For use in carbohydrate research. |
| Molecular Weight | 58000 Da |
| Concentration | ~ 3,000 U/mL |
| Specificity | Hydrolysis of α-1,4 glucosidic linkages in linear α-1,4 glucan (e.g. amylose regions in starch). |
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