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文件

安全信息

A4551

Sigma-Aldrich

α-淀粉酶 来源于地衣芽孢杆菌

greener alternative

lyophilized powder, 500-1,500 units/mg protein, 93-100% (SDS-PAGE)

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别名:
1,4-α-D-葡聚糖-葡萄糖水解酶
CAS号:
9000-85-5
EC 号:
3.2.1.1 (BRENDA, IUBMB)
EC 号:
232-560-9
MDL编号:
MFCD00081319
eCl@ss:
32160410

生物来源

Bacillus licheniformis

质量水平

200

检测方案

93-100% (SDS-PAGE)

形式

lyophilized powder

比活

500-1,500 units/mg protein

分子量

58-62 kDa

组成

Protein, 60-80% BCA

环保替代产品特性

Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.

环保替代产品分类

, Enabling

储存温度

2-8°C

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相关类别

一般描述

我们致力于为您提供更环保的替代产品，以符合“绿色化学的12项原则”的一项或多项原则要求。当用于淀粉乙醇研究时，该产品经优化可提高能效和防止浪费。有关详细信息，请参阅 《Biofiles》的文章。

单位定义

在pH 6.9、温度20 °C条件下，一个单位可在3分钟内从淀粉中释放出1.0 mg麦芽糖。

外形

含有磷酸钾的冻干粉

象形图

Health hazard
GHS08

警示用语：

Danger

危险声明

H334

危险分类

Resp. Sens. 1

储存分类代码

11 - Combustible Solids

WGK

WGK 3

法规信息

常规特殊物品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ （Lot或Batch）字后找到。

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示例

T1503
货号
-
25G
包装规格/数量

其它示例：

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

输入内容 1.000309185)

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索取COA

  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

  3. How do I find price and availability?

    There are several ways to find pricing and availability for our products. Once you log onto our website, you will find the price and availability displayed on the product detail page. You can contact any of our Customer Sales and Service offices to receive a quote.  USA customers:  1-800-325-3010 or view local office numbers.

  4. What is the Department of Transportation shipping information for this product?

    Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product. 

  5. What information is available regarding the solubility of Product A4551, alpha-Amylase from Bacillus licheniformis?

    Product A4551 is a lyophilized alpha-amylase. Although it is reasonable to expect it to dissolve in water or dilute buffer, we do not have a solubility specification; see current specifications on our website. When we measure the specific activity of this enzyme, we typically make our first dilution in cold purified (deionized) water at about 2-3 mg/mL, followed by an intermediate dilution into purified water, followed by dilution into the reaction buffer to start the reaction.When making a solution of the enzyme, it is OK to stir gently with a magnetic stir bar; do not vortex or sonicate.

  6. My question is not addressed here, how can I contact Technical Service for assistance?

    Ask a Scientist here.

Uri Lesmes et al.
Journal of agricultural and food chemistry, 56(13), 5415-5421 (2008-06-12)
This study probed the possible effects of type III resistant starch (RS) crystalline polymorphism on RS fermentability by human gut microbiota and the short chain fatty acids production in vitro. Human fecal pH-controlled batch cultures showed RS induces an ecological
Olivier Etienne et al.
Biomacromolecules, 6(2), 726-733 (2005-03-15)
Biomedical devices and modified biomaterial surfaces constitute an expanding research domain in the dental field. However, such oral applications have to face a very particular environment containing specific physiological conditions and specific enzymes. To evaluate their suitability in the development
Barman, T.E.
Enzyme Handbook, 2, 560-560 (1969)
Nathalie Declerck et al.
Protein engineering, 16(4), 287-293 (2003-05-09)
Bacillus licheniformis alpha-amylase (BLA) is a highly thermostable starch-degrading enzyme that has been extensively studied in both academic and industrial laboratories. For over a decade, we have investigated BLA thermal properties and identified amino acid substitutions that significantly increase or
Imogen Ramsey et al.
Scientific reports, 10(1), 20855-20855 (2020-12-02)
Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study
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实验方案

Enzymatic Assay of α-Amylase (EC 3.2.1.1)

Follow our procedure for the determination of alpha-Amylase activity. This enzymatic assay of a-Amylase guides you through the entire process and necessary calculations.

α-淀粉酶酶促测定 (EC 3.2.1.1)

可根据此操作规程测定α-淀粉酶的活性。该α-淀粉酶酶促测定将会指导您完成整个过程及必要的计算。

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