α-Amylase (Aspergillus oryzae)
20,000 Units
Item No. E-ANAAM
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High purity α-Amylase (Aspergillus oryzae) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
| Specifications | ||
|---|---|---|
| Brand | Megazyme | |
| EC Number | 3.2.1.1 | |
| Enzyme | α-Amylase | |
| Storage Conditions |
Storage Temperature: 2-8°C Stability: > 4 years at 4°C |
|
| Application Examples | For use in Megazyme Starch Damage method. | |
| Formulation | In 3.2 M ammonium sulphate | |
| Physical Form | Suspension | |
| CAS Number | 9000-90-2 | |
| CAZy Family | GH13 | |
| Concentration | ~ 1000 CU/mL | |
| Synonyms | alpha-amylase; 4-alpha-D-glucan glucanohydrolase | |
| Source | Aspergillus oryzae | |
| Molecular Weight | 54000 | |
| Expression | From Aspergillus oryzae | |
| Specificity | endo-hydrolysis of α-1,4-D-glucosidic linkages in starch. | |
| Specific Activity | ~ 120 U/mg (40°C, pH 5.4 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), pH 5.4 at 40°C, and is termed a Ceralpha Unit. | |
| Temperature Optima (°C) | 50 | |
| pH Optima | 5.0-5.4 | |
| Package Weight | 0.10 | |