Alpha-Amylase, Human Saliva | P1455

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.

P1455 | Alpha-Amylase, Human Saliva DataSheet

Biomolecule/Target :

Synonyms: 1,4-alpha-D-Glucan-glucanohydrolase, ptyalin

Alternates names: 1,4-alpha-D-Glucan-glucanohydrolase, ptyalin

Taglines: An enzyme that breaks starch down into sugar

NCBI Gene ID #: 276

NCBI Gene Symbol: AMY1A

Gene Source: Human

Accession #: P04745

Recombinant: False

Source: Human Saliva

Purity by SDS-PAGE: > 90%

Assay: SDS-PAGE.

Purity:

Assay #2:

Endotoxin Level:

Activity (Specifications/test method): > 400 U/mg protein

Biological activity:

Results:

Binding Capacity:

Unit Definition: One unit will catalyze the hydrolysis of one micromole 2-chloro-4-nitrophenyl-a-D-maltotrioside to yield 2-chloro-4-nitrophenol per minute at 37°C.

Molecular Weight: ~60,000

Concentration: > 0.2 mg protein/mg (Coomassie)

Appearance: Lyophilized

Physical form description: Lyophilized

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: