biological source:
Porcine pancreas
Quality Level: 200
Type: Type
VI-B
Form: powder
specific activity:
≥5 units/mg solid
greener alternative product characteristics:
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles
of Green Chemistry.
Sustainability: Greener
Alternative Product
Concentration: ~90%
(lactose)
technique(s): activity
assay: suitable
suitability: suitable
for hydrolysis, synthesis of oligosaccharides and polysaccharides, and sugar
modification
application(s): life
science and biopharma
greener alternative category: Enabling,
storage temp.: 2-8°C
General description
Molecular mass: 51-54 kDa.
α-Amylase isolated from porcine pancreas is a glycoprotein. It is a single
polypeptide chain of ~475 residues containing two SH groups and four disulfide
bridges and a tightly bound Ca2+ necessary for stability.
Chloride ions are necessary for activity and stability. The pH range for
activity is 5.5 to 8.0, with the pH optimum at 7.
We are committed to bringing
you Greener Alternative Products, which adhere to one or more of The
12 Principles of Greener Chemistry. This product has been enhanced
for energy efficiency and waste prevention when used in starch ethanol
research. For more information see the article
in biofiles.
Application
α-Amylase is used to hydrolyze α bonds of α-linked
polysaccharides, such as starch and glycogen. α-Amylase, from Sigma, has been
used in various plant studies, such as metabolism studies in Arabidopsis [1].
α-Amylase, from porcine pancreas, has been used to remove starch during the
study of starch metabolism and ripening in tomatoes [2].
Biochem/physiol Actions
α-Amylase hydrolyzes the α-(1,4) glucan linkages in
polysaccharides of three or more α-(1,4) linked D-glucose units. Natural
substrates such as starch and glycogen are broken down into glucose and
maltose. α -Amylase, from porcine pancreas, is a glycoprotein that consists of
a single polypeptide chain of approximately 475 residues containing 2 SH groups
and four disulfide bridges and a tightly bound Ca2+ necessary
for stability. The pH optimum is at 7.
Packaging
Package size based on α-amylase activity
Quality
Contains lactose
Unit Definition
One unit will liberate 1.0 mg of maltose from starch in 3
min at pH 6.9 at 20 °C.
Other Notes
View more information on enzymes for
complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
