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Basic Description
| Product Name | α-Amylase from Bacillus amyloliquefaciens - liquid, ≥250 units/g, high purity , CAS No.9000-85-5 |
|---|---|
| Synonyms | 1,4-α-D-Glucan Glucano-hydrolase | EC 3.2.1.1 | BAN 480L |
| Grade | EnzymoPure™ |
| Product Description |
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product is from Bacillus amyloliquefaciens and is supplied as a liquid. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis. α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure. The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae. The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars. |
| Specifications & Purity | EnzymoPure™, liquid, ≥250 units/g |
| Biochemical and Physiological Mechanisms | An endoamylase that randomly hydrolyzes α-(1→4)-glycosidic linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme is active at high temperatures (70?90 °C). α-Amylase is an endoa |
| Accession # | P00692 |
Storage and Shipping
| Concentration | liquid, ≥250 units/g |
|---|---|
| Storage Temp | Store at 2-8°C |
| Shipped In | Wet ice |
| CAS | 9000-85-5 |
| Enzyme Commission Number | 3.2.1.1 |
| Unit definition | One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions. |
Certificates（CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
 E2523083 |
Certificate of Analysis | May 29, 2025 | A299002 |
| G2310708 |
Certificate of Analysis | Apr 08, 2025 | A299002 |
| G2310713 |
Certificate of Analysis | Apr 08, 2025 | A299002 |
| G2310722 |
Certificate of Analysis | Apr 08, 2025 | A299002 |
| G2310714 |
Certificate of Analysis | Apr 08, 2025 | A299002 |
| E2310095 |
Certificate of Analysis | Feb 07, 2025 | A299002 |
| B2226509 |
Certificate of Analysis | Dec 21, 2023 | A299002 |
| B2226495 |
Certificate of Analysis | Feb 21, 2022 | A299002 |
| B2226499 |
Certificate of Analysis | Feb 21, 2022 | A299002 |
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Citations of This Product
| 1. Shuo Zou, Yiren Zhang, Qiaojun Wang, Lixue Yang, Emad Karrar, Qingzhe Jin, Hui Zhang, Gangcheng Wu, Xingguo Wang. (2022) Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. FOOD CHEMISTRY, 371 (131167). |
| 2. Hui Cao, Denghui Meng, Xutao Liu, Tai Ye, Min Yuan, Jinsong Yu, Xiuxiu Wu, Yan Li, Fengqin Yin, Fei Xu. (2021) Extraction of Pb(II) from wheat samples via dual-frequency ultrasound-assisted enzymatic digestion and the mechanisms of its interactions with wheat proteins. FOOD CHEMISTRY, 363 (130247). |
| 3. Qu Yaobaixue, Yang Zhao-Guang, Li Haipu, Yao Jie, Qiu Bo. (2020) Ultrasound-Assisted Enzymatic Extraction Method for Multi-element Analysis of Rice. Food Analytical Methods, 13 (8): (1549-1555). |
| 4. Ting Xie, Li Zhou., Laichuang Han, Cuiping You, Zhongmei Liu, Wenjing Cui, Zhongyi Cheng, Junling Guo, Zhemin Zhou. (2024) Engineering hyperthermophilic pullulanase to efficiently utilize corn starch for production of maltooligosaccharides and glucose. FOOD CHEMISTRY, 446 (138652). |
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