Amylase is an enzyme that catalyses the breakDaown of starch into sugar.
Amylase is present in human saliva, where it begins the chemical process of digestion.
Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth.
The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy.
Applications:Suitable for use in ELISA and Western Blot.
Other applications not tested.
Recommended Dilution:ELISA: 1:5000-1:25,000Western Blot: 1:500-1:3000Optimal dilutions to be determined by the researcher.
Storage and Stability:May be stored at 4°C for short-term only.
Aliquot to avoid repeated freezing and thawing.
Store at -20°C.
Aliquots are stable for 12 months after receipt.
For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.
仕様
Size：1ml
Host：rabbit
Grade：Highly Purified
Purity：Purified by Ion Exchange chromatography.
Form：Supplied as a liquid in PBS, pH 7.2, 0.01% sodium azide.
