Megazyme α-Amylase (Thermostable) (Bacillus sp.)

SKU: E-BSTAA

High purity α-Amylase (Thermostable) (Bacillus sp.) for use in research, biochemical enzyme assays and in vitro diagnostic analysis. This enzyme is exceptionally thermostable and is the ideal choice for use in the total starch assay kits (K-TSTA and K-TSHK). It is considerably more thermostable than related enzymes such as the heat stable α-amylase (Bacillus licheniformis, E-BLAAM). Please see the data sheet for experimental stability data.

EC 3.2.1.1
CAZy Family: GH13
CAS: 9000-90-2 / 9000-85-5

alpha-amylase; 4-alpha-D-glucan glucanohydrolase

Highly purified. From Bacillus sp.
In 50% (v/v) glycerol plus 0.02% sodium azide
For use in Megazyme Total Starch methods, suitable for use at pH 5 and above.
Supplied at ~ 3,000 U/mL.

Specific activity:
~ 170 U/mg (40oC, pH 6.5 on Ceralpha reagent).

Stability: > 4 years below -10oC.

Content/size

10 mL – 3,000 U/mL

Synonyms

alpha-amylase; 4-alpha-D-glucan glucanohydrolase

Form

In 50% (v/v) glycerol plus 0.02% sodium azide

Stability

> 4 years below -10oC

Specific activity

~ 170 U/mg (40oC, pH 6.5 on Ceralpha reagent)

Unit definition

One Unit of α-amylase activity is defined as the amount of enzyme required to release one μmole of p-nitrophenol from blocked p-nitrophenyl-maltoheptaoside per minute (in the presence of excess α-glucosidase) at pH 6.5 and 40oC

Specificity

Hydrolysis of α-1,4 glucosidic linkages in linear α-1,4 glucan (e.g. amylose regions in starch)

Applications

For use in Megazyme Total Starch assay kits (K-TSTA and K-TSHK)

Megazyme α-Amylase (Thermostable) (Bacillus sp.) (E-BSTAA) Data Booklet

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