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Product Description
Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. Alpha-Amylase is an enzyme that hydrolyses alpha-bonds of large alpha-linked polysaccharides such as starch and glycogen, yielding glucose and maltose. It is being used by researchers as a barometer of the body's response to physical or psychological stress. NIH study shows that Women with high levels of alpha amylase, indicating stress, are less likely to conceive.
Biovision | P1454 | Alpha-Amylase, Human Pancreas DataSheet
Biomolecule/Target :
Synonyms: AMY2A, AMY2, AMY2B, PA
Alternates names: AMY2A, AMY2, AMY2B, PA
Taglines:
NCBI Gene ID #: 279
NCBI Gene Symbol: AMY2A
Gene Source: Human
Accession #: P04746
Recombinant: False
Source: Human Pancreas
Purity by SDS-PAGE:
Assay:
Purity:
Assay #2:
Endotoxin Level:
Activity (Specifications/test method): > 100 U/mg protein
Biological activity:
Results:
Binding Capacity:
Unit Definition: One unit will catalyze the hydrolysis of one micromole of 2-chloro-4-nitrophenyl-a-D-maltotrioside to yield 2-chloro-4-nitrophenol per minute at 37°C.
Molecular Weight:
Concentration: > 0.1 mg protein/mg or report mg protein/vial (A280, E0.1%=2.33)
Appearance: Lyophilized protein
Physical form description: Lyophilized from Tris-chloride, sodium chloride and calcium chloride, pH 7.5.
Reconstitution Instructions: Reconstitute in PBS at ≥ 100 units/mL. Further dilutions should be in the lyophilization buffer (75 mM sodium chloride, 10 mM tris chloride, 1 mM calcium chloride, pH 7.2) or a similar buffer. Calcium is important for the best activity and stability.
Amino acid sequence:
Handling: Centrifuge the vial prior to opening.
Usage:
