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  5. Amylase

Amylase is an enzyme produced by pancreas and salivary glands, catalyzing the hydrolysis of starch into sugars. Amylase are broadly classified into α, β, and γ subtypes.

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Amylase Chemical Structure

Amylase Chemical Structure

CAS No. : 9000-92-4

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Based on 1 publication(s) in Google Scholar

Other Forms of Amylase:

Amylase Related Antibodies

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Description

Amylase is an enzyme produced by pancreas and salivary glands, catalyzing the hydrolysis of starch into sugars. Amylase are broadly classified into α, β, and γ subtypes[1][2].

In Vitro

A mixture of glycosylated amylase and proline-rich proteins or fractions containing mostly non-glycosylated amylase predominantly promotes adhesion of S. gordonii G9B. Fractions containing amylase do not promote adhesion of S. sanguis 10556 to HAP[1].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

Amylase Related Antibodies
Clinical Trial
CAS No.
Appearance

Solid

Color

Light yellow to khaki

SMILES

[Amylase]
Structure Classification
Initial Source

Widespread
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.
Solvent & Solubility
In Vitro: 

H2O : < 0.1 mg/mL (insoluble)

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Purity & Documentation
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Help & FAQs
  • Do most proteins show cross-species activity?

    Species cross-reactivity must be investigated individually for each product. Many human cytokines will produce a nice response in mouse cell lines, and many mouse proteins will show activity on human cells. Other proteins may have a lower specific activity when used in the opposite species.

Keywords:

Amylase9000-92-4OthersenzymecatalyseshydrolysisInhibitorinhibitorinhibit

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