10070
α-Amylase from Bacillus sp.
powder, yellow-brown, ~50 U/mg
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About This Item
CAS Number:
UNSPSC Code:
12352204
eCl@ss:
32160410
EC Number:
232-565-6
NACRES:
NA.54
MDL number:
Specific activity:
~50 U/mg
form
powder
Quality Level
specific activity
~50 U/mg
greener alternative product characteristics
Waste Prevention
Design for Energy Efficiency
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
color
yellow-brown
greener alternative category
storage temp.
2-8°C
General description
We are committed to bringing you Greener Alternative Products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product has been enhanced for energy efficiency and waste prevention when used in starch hydrolysis research. For more information see the article in biofiles.
Other Notes
Applications in (selective) hydrolysis/condensations of glycosidic bonds.
One unit corresponds to the amount of enzyme which liberates 1 μmole maltose per minute at pH 6.9 at 25 °C (starch CAS 9005-25-8).
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signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
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Y. Takasaki
Agricultural and Biological Chemistry, 49, 1091-1091 (1985)
D Leenanuruksa et al.
Australian journal of biological sciences, 41(2), 223-229 (1988-01-01)
After intravenous administration of alloxan (50 mg kg-1 liveweight) to lactating ewes, there were triphasic changes in plasma glucose and insulin. Almost immediately, plasma insulin decreased and hyperglycaemia occurred, then, between c. 5-12 h, insulin increased and ewes became hypoglycaemic.
Francesco Piazza et al.
Biomimetics (Basel, Switzerland), 7(4) (2022-10-25)
Thanks to its nutritional and mechanical properties, chia seed mucilage is becoming increasingly popular in the food industry as a small biomolecule. The mechanical properties of an ingredient are a key element for food appreciation during chewing. Therefore, with this