Alpha Amylase acts upon large polysaccharides at the alpha-1,4-glucoside bonds. The hydrolytic products have alpha configuration. The activity is present in all living organisms, however the enzymes vary remarkably even from tissue to tissue within a single species.
Source:Amylase, alpha, from porcine pancreas.
Molecular Weight:~54,000
E.C. Number:3.2.1.1
Gene:AMY2
Gene ID:397397
Accession No:P00690
Synonyms:EC=3.2.1.1; 1,4-alpha-D-Glucan-glucanohydrolase; amy2; PPA; PA
Appearance:White to tan, lyophilized powder
Activity:≥5units/mg solid
Unit Definition:One unit will liberate 1mg of maltose from starch in 3minutes at pH 6.9 at 20°C
Optimum pH:7.0
Stable pH:5.5-8.0 (25°C, 20 hours)
Activators:Cl-
Inhibitors:Urea
Stabilizers:Ca+2
Storage and Stability:Lyophilized powder may be stored at 4°C. Stable for 6 months after receipt at 4°C. For maximum recovery of product, centrifuge the original vial prior to removing the cap. Further dilutions can be made in assay buffer.
