α-Amylase (Thermostable) (Bacillus sp.)

10 mL; 3,000 U/mL

Item No.  E-BSTAA

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High purity α-Amylase (Thermostable) (Bacillus sp.) for use in research, biochemical enzyme assays and in vitro diagnostic analysis. This enzyme is exceptionally thermostable and is the ideal choice for use in the total starch assay kits (K-TSTA and K-TSHK). It is considerably more thermostable than related enzymes such as the heat stable α-amylase (Bacillus licheniformis, E-BLAAM). Please see the data sheet for experimental stability data.

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Specifications
Application Examples For use in Megazyme Total Starch assay kits (K-TSTA and K-TSHK).
Brand Megazyme
CAS Number 9000-90-2,
9000-85-5
CAZy Family GH13
Concentration ~ 3,000 U/mL
EC Number 3.2.1.1 
Enzyme α-Amylase
Expression Purified from Bacillus sp.
Formulation In 50% (v/v) glycerol plus 0.02% sodium azide
Molecular Weight 58000
Package Dimensions 0.80 IN x 0.80 IN x 1.90 IN
Package Weight 0.04 LB
pH Optima 7.0-7.4
Physical Form Solution
Source Bacillus sp.
Specificity Hydrolysis of α-1,4 glucosidic linkages in linear α-1,4 glucan (e.g. amylose regions in starch).
Specific Activity ~ 170 U/mg (40°C, pH 6.5 on Ceralpha reagent).
Storage Conditions

Storage Temperature: Below -10°C

Stability: > 4 years below -10°C

Synonyms alpha-amylase; 4-alpha-D-glucan glucanohydrolase
Temperature Optima (°C) 100
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.

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