α-Amylase
Based on 2 publication(s) in Google Scholar
α-Amylase is a hydrolase enzyme that catalyses the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose.
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- CAS No.: 9000-90-2
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보관:
Please store the product under the recommended conditions in the Certificate of Analysis.
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Biological Activity
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Chemical Information
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용액&용해도
- 순도&문서
- References
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Help & FAQs
Publications Citing Use of MedChemExpress (MCE) α-Amylase
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Biological Activity
α-Amylase is produced by several bacteria, fungi and genetically modified species of microbes. α-Amylase is a calcium metalloenzyme i.e. it depends on the presence of a metal co factor for its activity. α-Amylase has become an enzyme of crucial importance due to its starch hydrolysis activity and the activities that can be carried out owing to the hydrolysis. One such activity is the production of glucose and fructose syrup from starch. α-Amylase catalyses the first step in this process. Previously, starch was hydrolyzed into glucose by acid hydrolysis. α-Amylase can be isolated from plants, animals or microorganisms. The enzyme has been isolated from barley and rice plants. It has been found that cassava mash waste water is a source of α-Amylase which is active in wide range of pH and temperature[1].
MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.
| NCT Number | Sponsor | Condition | Start Date |
Phase
|
|---|---|---|---|---|
| NCT01329991 | Plexxikon| | 2011-05 | PHASE1 |
Chemical Information
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CAS No. 9000-90-2
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Appearance Solid
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Color White to light yellow
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SMILES
[a-Amylase]
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Initial Source
Aeromonas hydrophila
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선적
Room temperature in continental US; may vary elsewhere.
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보관
Please store the product under the recommended conditions in the Certificate of Analysis.
Publications (2)
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Journal Impact Factor
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Most Recent
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J Extracell Biol
Mechanistic insight into human milk extracellular vesicle-intestinal barrier interactions. [Abstract]2025 Jan 9;4(1):e70032. PMID: 39790178 -
용액&용해도
DMSO : < 1 mg/mL (insoluble or slightly soluble)
For the following dissolution methods, please prepare the working solution directly:
It is recommended to prepare fresh solutions and use them promptly within a short period of time.
The percentages shown for the solvents indicate their volumetric ratio in the final prepared solution. If precipitation or phase separation occurs during preparation, heat and/or sonication can be used to aid dissolution.
Add each solvent one by one: PBS
Solubility: 0.2 mg/mL; null solution; Need ultrasonic and warming
순도&문서
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Data Sheet (271 KB)
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SDS (419 KB)
- English - EN (419 KB)
- Français - FR (419 KB)
- Deutsch - DE (419 KB)
- Norwegian - NO (419 KB)
- Español - ES (419 KB)
- Swedish - SV (419 KB)
- Italian - IT (419 KB)
- Korean - KR (419 KB)
- Portuguese - PT (419 KB)
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Handling Instructions (2659 KB)
References
Calculators
Concentration (start) × Volume (start) = Concentration (final) × Volume (final)
α-Amylase Related Classifications
HY-B2193 Related Classifications
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