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CAS 9000-90-2

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α-Amylase

Description:
α-Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars, playing a crucial role in carbohydrate digestion. It is classified as an endoamylase, meaning it acts on the internal bonds of the starch molecule, breaking it down into smaller oligosaccharides and eventually into glucose. This enzyme is produced by various organisms, including plants, bacteria, and fungi, and is particularly abundant in saliva and pancreatic secretions in humans. α-Amylase operates optimally at a specific pH and temperature, which can vary depending on its source. It is widely used in various industries, including food processing, brewing, and pharmaceuticals, due to its ability to enhance the sweetness and digestibility of starches. Additionally, α-amylase is important in clinical diagnostics, as its levels can indicate certain health conditions, such as pancreatitis. The enzyme is characterized by its glycosyl hydrolase activity and is often studied for its structural and functional properties, which are essential for understanding its mechanism of action and potential applications.
Formula:Unspecified
Synonyms:
  • 1,4-α-D-Glucanase
  • 1,4-α-Glucanase
  • Amilosubtilin
  • Amylolichoterm
  • Amylopsin
  • Amylosubtilin
  • Ban
  • Bioferm
  • Biotempase
  • Buclamase
  • See more synonyms
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