[CAS NO. 9000-90-2] α-Amylase
PRODUCTS SPECIFICATIONS [9000-90-2]
DESCRIPTION [9000-90-2]
Overview
| MDL | - |
|---|---|
| Molecular Weight | - |
| Molecular Formula | Unspecified |
| SMILES | [a-Amylase] |
Summary
α-Amylase is a hydrolase enzyme that catalyses the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose.
In Vitro
α-Amylase is produced by several bacteria, fungi and genetically modified species of microbes. α-Amylase is a calcium metalloenzyme i.e. it depends on the presence of a metal co factor for its activity. α-Amylase has become an enzyme of crucial importance due to its starch hydrolysis activity and the activities that can be carried out owing to the hydrolysis. One such activity is the production of glucose and fructose syrup from starch. α-Amylase catalyses the first step in this process. Previously, starch was hydrolyzed into glucose by acid hydrolysis. α-Amylase can be isolated from plants, animals or microorganisms. The enzyme has been isolated from barley and rice plants. It has been found that cassava mash waste water is a source of α-Amylase which is active in wide range of pH and temperature [1] .
MCE has not independently confirmed the accuracy of these methods. They are for reference only.
Clinical Trial
| NCT Number | Sponsor | Condition | Start Date | Phase |
|---|---|---|---|---|
| NCT02192892 | DSM Food Specialties|United Nations World Food Programme (WFP) |
Malnutrition
|
June 2014 | Not Applicable |
Appearance
Solid
Source
Aeromonas hydrophila
Shipping
Room temperature in continental US; may vary elsewhere.
Storage
| Powder | -20°C | 3 years |
|---|---|---|
| 4°C | 2 years | |
| In solvent | -80°C | 6 months |
| -20°C | 1 month |
Synonyms