alpha-Amylase

The Uses of alpha-Amylase

α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis . 1 α-Amylase from human pancreas has been used to test interference for enzymatic methods of assaying calcium in serum and urine. 2 α-Amylase, from Sigma, has been used to get a standard calibration curve during the evaluation of an automated amylase detection system using forensic samples.

The Uses of alpha-Amylase

α-Amylase is to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A1031 is from human saliva, is type IIA, and is supplied as a lyophilized powder. α-Amylase has been used in various plant studies, such as metabolism studies in Arabidopsis 1 . α-Amylase from human saliva has been used to study the development of nutraceuticals, which may aid the treatment of diabetes and obesity.

The Uses of alpha-Amylase

α-Amylase from Bacillus sp. has been used:

• as a dispersal enzyme to test degradation of?S. aureus?biofilms,
• in the enzymatic hydrolysis of tapioca starch
• in the enzymolysis?of plant-based native and the amorphous granular starches

brand name

Fortizyme (Sterling Winthrop).

Biotechnological Production

a-Amylases (4-a-D-glucan glucanohydrolase, EC 3.2.1.1) degrade starch and similar carbohydrates by endohydrolysis of their (1→4)-a-D-glucosidic bonds. The majority of a-amylases belong to the group of metalloenzymes and require calcium ions (Ca2+). By means of direct evolution, the performance of several amylases was further maximized and adapted to the needs of the starch processing industry. The enhancement of the thermostability of amylase was achieved by DNA-shuffling techniques. The baking industry and consumers might benefit from genetically optimized starch-modifying enzymes. Based on the improved thermal stability of an a-amylase in the acidic pH range, the retrogradation of sourdough breads ("staling") can be delayed.

General Description

This product has been enhanced for energy efficiency and waste prevention when used in starch ethanol research.

Biochem/physiol Actions

α-amylase catalyses the hydrolysis of α-1,4 glycosidic linkage in oligosaccharides. It plays a crucial role in the initial digestion of starch, glycogen and polysaccharides. Elevated levels of amylase in serum is linked to acute pancreatitis.