Human a-Amylase enzyme is a digestive enzyme classified as a saccharidase (an enzyme that cleaves polysaccharides). The human alpha amylase(s) enzyme are calcium metalloenzymes, completely unable to function in the absence of calcium. By acting at random locations along the starch chain, human alpha amylase enzyme breaks down long-chain carbohydrates, ultimately yielding maltotriose and maltose from amylose, or maltose, glucose and "limit dextrin" from amylopectin. Because human salivary amylase can act anywhere on the substrate, human alpha amylase enzyme tends to be faster acting than beta amylase enzyme.
Applications:
Suitable for use in Western Blot. Other applications not tested.
Recommended Dilution:
Optimal dilutions to be determined by the researcher.
Storage and Stability:
May be stored at 4 degrees C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20 degrees C. Aliquots are stable for at least 12 months. For maximum recovery of product, 11c7entrifuge the original vial after thawing and prior to removing the cap.
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