α-Amylase, heat-stable

solution, for use in Total Dietary Fiber Assay, TDF-100A DOWNLOAD MSDS （PDF）

別名: 1,4-α-D-葡聚糖-葡萄糖水解酶 Bacillus licheniformis α-amylase （BLA）

CAS號 9000-85-5
EINECS 編號 232-560-9
Enzyme Commission （EC） Number 3.2.1.1 （ BRENDA | IUBMB ）
性質(zhì)
Related Categories 3.2.x.x Glycosidases, 3.x.x.x Hydrolases, Analytical Reagents, Analytical/Chromatography, Application Index,
Application Specific Reagents, Biochemicals and Reagents, Carbohydrate Hydrolysis, Carbohydrate hydrolysis & PTM analysis, Enzyme Class Index, Enzymes for Alternative Energy Research, Enzymes for Lignocellulosic Ethanol Research, Enzymes, Inhibitors, and Substrates, Food & Beverage, Reagents for Food Analysis, Replacement Reagents for Kits, Starch and Pectin Hydrolysis
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form solution
quality for use in Total Dietary Fiber Assay, TDF-100A
storage temp. 2-8°C
產(chǎn)品名稱
Application
It is widely used in biotechnological processes, in particular for starch liquefaction at temperatures of up to 110°C 1

Biochem/physiol Actions
The α-amylase from B.licheniformis （BLA） is an established model system for addressing questions having both fundamental and technological implications regarding protein thermostability. Although it is produced by a tempered soil bacteria, this amylolytic enzyme is highly thermostable1 α-Amylase hydrolyzes the α-（1,4） glucan linkages in polysaccharides of three or more α-（1,4） linked D-glucose units. The α-（1,6） bond is not hydrolyzed. Starch or glycogen, the "natural" substrates, can be replaced to a limited extent by low molecular weight compounds.