α-Amylase from Bacillus amyloliquefaciens

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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. 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 FNCC 3012. The enzyme catalyzes amylolysis of gelatinised waxy maize starch to produce reducing sugars.

α-Amylase is an endoamylase that randomly hydrolyzes the α-(1,4) glucan linkages in amylose and amylopectin. The breakdown products are oligosaccharides and dextrins of varying chain length. This enzyme works best at high temperatures, in the range of 70-90 ° Celcius.

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).

The pH range for the α-amylase of B.amyloliquefaciens is 5.5 to 6.5, with a single maximum at 5.9. The activity is rapidly inactivated below pH 5.0.

One unit is the amount of enzyme which dextrinizes 5.26 g of dry starch per hour under standard conditions.

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