α-Amylase from Bacillus sp.

SIGMA/10069 - powder, yellow-brown, ~380 U/mg

CAS Number: 9000-90-2
EC Number: 232-565-6
MDL Number: MFCD00081319
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-10069-250MG	250 mg	$122.00 1/EA	Add To Favorites
45-10069-1G	1 g	$386.00 1/EA	Add To Favorites

12 Principles of Green Chemistry: Principle 1—Waste Prevention. This product has a smaller environmental footprint through reduction of waste in the manufacturing process.

12 Principles of Green Chemistry: Principle 6—Design for Energy Efficiency. This product was re-engineered to utilize less energy in the manufacturing process.

Properties
Descriptions
Safety Info.
Basic Data

biological source	Bacillus sp.
color	yellow-brown
form	powder
greener alternative category	Enabling
greener alternative product characteristics	Waste Prevention Design for Energy Efficiency Learn more about the Principles of Green Chemistry .
Quality Level	100
specific activity	~380 U/mg
storage temp.	2-8°C

Application:	α-Amylase from Bacillus sp. has been used: • as a dispersal enzyme to test degradation of S. aureus biofilms, • in the enzymatic hydrolysis of tapioca starch • in the enzymolysis of plant-based native and the amorphous granular starches
Biochem/physiol Actions:	α-Amylase mediates the hydrolysis of starch, malto-oligosaccharides, and glycogen at the α-D-(1,4)-glucosidic linkages. Bacillus sp. serve as an important cell factory for the heterogeneous production of α-amylase. An extracellular secreted thermostable amylase from the Bacillus subtilis strain has also been reported.
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 .
General description:	α-Amylase (α-1,4-glucan-4-glucanohydrolase) belongs to the glycosyl hydrolase family 13. The two aspartic residues and one glutamic acid residue are the prime catalytic residues of α-amylase. All amylases have three domain regions, namely, domain A with a central (β/α)8 barrel, domain B, and β-structure with a Greek key motif encompassing domain C.
Other Notes:	Heat stability of bacterial α-amylases; Action pattern on sweet potato starch, amylose and amylopectin; Action on native wheat starch.
Unit Definition:	One unit is the amount of enzyme which liberates 1 μmole of maltose per minute at pH 6.9 and 25°C (using Cat. No. 85642 as substrate)

Symbol	GHS08
Signal word	Danger
Hazard statements	H334
Precautionary statements	P261 - P342 + P311
Hazard Codes	Xn
Risk Statements	42
Safety Statements	22-24-36/37
RIDADR	NONH for all modes of transport
WGK Germany	WGK 1
Flash Point(F)	Not applicable
Flash Point(C)	Not applicable

activity	specific activity: ~380 U/mg
Storage Temp.	2-8°C
Enzyme Commission (EC) Number	3.2.1.1 ( BRENDA \| IUBMB )
UNSPSC	12352204

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