A6814
α-淀粉酶 来源于芽孢杆菌 属
powder, ≥400 units/mg protein (Lowry)
别名:
1,4-α-D-葡聚糖-葡萄糖水解酶
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关于此项目
化学文摘社编号:
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-565-6
NACRES:
NA.54
MDL number:
Specific activity:
≥400 units/mg protein (Lowry)
Biological source:
Bacillus sp.
产品名称
α-淀粉酶 来源于芽孢杆菌 属, powder, ≥400 units/mg protein (Lowry)
biological source
Bacillus sp.
form
powder
specific activity
≥400 units/mg protein (Lowry)
mol wt
58-62 kDa
solubility
H2O: soluble 1.0 mg/mL
storage temp.
−20°C
Quality Level
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Analysis Note
包含淀粉作为增量剂。
Application
α-淀粉酶可用于水解 α-连接的多糖（例如淀粉和糖原）α连接键。αSigma的-淀粉酶已被用于各种植物研究，如 拟南芥 的代谢研究 。α-也已用于研究玉米和淀粉保护酶活性的能力。该酶已用于比较细菌和真菌中α-淀粉酶和糊化面粉对面包的品质和保质期的影响。它还已被用于确定这些成分的最佳含量，以实现最大的体积和面包的新鲜度。此外，它已被用来消化韩国糯米糕中的羟丙基淀粉，以延缓其回生。
Biochem/physiol Actions
α-淀粉酶可水解由三个或多个α-(1,4)连接D-葡萄糖单元组成的多糖的α-(1,4)葡聚糖键。天然底物（如淀粉和糖原）可被分解成葡萄糖和麦芽糖。 α -淀粉酶，分离自 枯草芽孢杆菌，是二聚体，单体分子量为48.9 kDa。α-淀粉酶是一种金属蛋白，含有至少一摩尔的钙离子。钙离子的存在增加了该酶对热、酸或尿素变性的稳定性。该产品活性的pH范围是5.0至7.5，最佳pH范围是6.0-7.0。该产品在pH 5.0至10.0范围内保持稳定。最佳温度范围为65-75°C。有效温度范围高达90°C。
Other Notes
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。
signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
法规信息
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实验方案
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.
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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