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.

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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 lb

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