CAS 9000-85-5
:α-Amylase
Description:
α-Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars, primarily maltose and glucose. It is classified as a glycoside hydrolase and plays a crucial role in carbohydrate digestion in various organisms, including humans. This enzyme is produced in the salivary glands and pancreas, facilitating the breakdown of dietary starches. α-Amylase operates optimally at a specific pH range, typically around neutral to slightly alkaline conditions, and its activity can be influenced by temperature and the presence of certain ions or inhibitors. In industrial applications, α-amylase is widely used in the food industry for processes such as brewing, baking, and the production of high-fructose corn syrup. Additionally, it has applications in the textile and paper industries for starch modification. The enzyme is generally regarded as safe for consumption, and its activity can be measured using various biochemical assays. Overall, α-amylase is a vital enzyme with significant biological and industrial importance.
Formula:Unspecified
Synonyms:- Amylase, bacterial
- Ec 3.2.1.1
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Found 2 products.
Bacterial α-Amylase
CAS:Bacterial α-Amylase is an enzyme that catalyzes the hydrolysis reaction of starch into smaller sugar molecules such as maltose and glucose.Color and Shape:Solid
