Amylase, bacterial
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Amylase, bacterial
structure -
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CAS No:
9000-85-5
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Chemical Name:
Amylase, bacterial
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Synonyms:
Amylase,bacterial
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CAS No:
Characteristics
0.00000
7.16
yellow-brown; suspension
1.2±0.1 g/cm3
643.1±55.0 °C at 760 mmHg
342.7±31.5 °C
1.639
2-8°C
Safety Information
NONH for all modes of transport
3
42-36/37/38
36-36/37-24-22-2-26-45-23-36/37/39
BU7432500
Xn,B,Xi
Stable. Incompatible with strong oxidizing agents.
P261-P342 + P311
H334
Amylase, bacterial Use and Manufacturing
α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A3403 is from Bacillus licheniformis and is type XII-A. α-Amylase, from Sigma, has been used in various plant studies, such as metabolism studies in Arabidopsis. α-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. Product A7595 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 . 1 α-Amylase from Bacillus amyloliquefaciens has been used to hydrolyze sweetpotato amylopectin to identify cluster structure. 2 The enzyme has been used to hydrolyze sago palm starch to reducing sugars, which are then used for ethanol fermentation by Saccharomyces cerevisiae FNCC 3012. 3 The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars.
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