α-Amylase from Bacillus sp.
SIGMA/A6814 - powder, ≥400 units/mg protein (Lowry)
Synonym: 1,4-α-D-Glucan-glucanohydrolase
CAS Number: 9000-90-2
EC Number: 232-565-6
MDL Number: MFCD00081319
Product Type: Chemical
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: A6814-25MU
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: A6814-5MU
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: A6814-1MU
| biological source | Bacillus sp. |
| form | powder |
| mol wt | 58-62 kDa |
| Quality Level | 200  |
| solubility | H2O: soluble 1.0 mg/mL |
| specific activity | ≥400 units/mg protein (Lowry) |
| storage temp. | −20°C |
| Analysis Note: | Contains starch as an extender. |
| 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 . α-has also been also used to study the ability of corn and starch to protect enzyme activity. The enzyme has been used to compare the effects of bacterial and fungal α-amylase and scalded flour on bread quality and shelflife. It has also been used to determine the optimal levels of these components in order to achieve maximum volume and bread freshness. Furthermore, it has been used to digest hydroxypropylated starch in Korean waxy rice cake to retard retrogradation. |
| 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, isolated from Bacillus subtilis is a dimer and has a monomer molecular weight of 48.9 kDa. α-Amylase is a metalloprotein and contains atleast one mol of calcium ion. The presence of calcium ion increases the stability of the enzyme towards denaturation by heat, acid, or urea. The pH range for activity of this product is 5.0 to 7.5, with the optimum pH range being 6.0-7.0. This product is stable from pH 5.0 to 10.0. The optimum temperature range is 65-75 °C. The effective temperature range is up to 90 °C. |
| Other Notes: | 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/enz |
| Packaging: | 1000000, 5000000, 25000000 units in glass bottle |
| Symbol |  GHS08 |
| Signal word | Danger |
| Hazard statements | H334 |
| Precautionary statements | P261 - P342 + P311 |
| Hazard Codes | Xn |
| Risk Statements | 42 |
| Safety Statements | 22-24-36/37 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 1 |
| Flash Point(F) | Not applicable |
| Flash Point(C) | Not applicable |
| activity | specific activity: ≥400 units/mg protein (Lowry) |
| Storage Temp. | −20°C |
| Enzyme Commission (EC) Number | 3.2.1.1 ( BRENDA  | IUBMB ) |
| UNSPSC | 12352204 |