Application

α-Amylase from Bacillus sp. has been used: as a dispersal enzyme to test degradation ofS. aureusbiofilms, in the enzymatic hydrolysis of tapioca starch in the enzymolysisof 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 heterogeneousproduction of α-amylase. An extracellular secreted thermostable amylase fromthe Bacillus subtilisstrain 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.

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)8barrel, 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)