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α-Amylase (Thermostable) (Bacillus sp.)

alpha-Amylase Thermostable Bacillus sp. E-BSTAA
Product code: E-BSTAA
€100.00

10 mL; 3,000 U/mL

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Content: 10 mL; 3,000 U/mL
Shipping Temperature: Ambient
Storage Temperature: Below -10oC
Formulation: In 50% (v/v) glycerol plus 0.02% sodium azide
Physical Form: Solution
Stability: > 4 years below -10oC
Enzyme Activity: α-Amylase
EC Number: 3.2.1.1
CAZy Family: GH13
CAS Number: 9000-90-2,
9000-85-5
Synonyms: alpha-amylase; 4-alpha-D-glucan glucanohydrolase
Source: Bacillus sp.
Molecular Weight: 58,000
Concentration: Supplied at ~ 3,000 U/mL
Expression: Purified from 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 (40oC, pH 6.5 on Ceralpha reagent)
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 40oC.
Temperature Optima: 100oC
pH Optima: 7
Application examples: For use in Megazyme Total Starch Assay Kits (K-TSTA and K-TSHK).

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 licheniformisE-BLAAM). Please see the data sheet for experimental stability data.

Documents
Certificate of Analysis
Safety Data Sheet
Booklet
Safety Information
Symbol : GHS08
Signal Word : Danger
Hazard Statements : H334
Precautionary Statements : P261, P284, P304+P340, P342+P311, P501
Safety Data Sheet
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