Amylase, alpha, Human Pancreas

Alpha amylase is able to catalyze the hydrolysis of starch (amylose and amylopectin) to a significant extent resulting in the release of maltose. The enzyme is found in nearly all plants, animals and microorganisms. The enzymes from various sources exhibit marked differences in physical, chemical and catalytic properties. Bacterial amylases and those from porcine pancreas and human saliva have been extensively studied. Alpha amylase is widely used in the food industry as a clarifying agent. Determination of serum alpha amylase activity, for the diagnosis of acute pancreatitis, is a widely used procedure in clinical medicine (Brooks, F., New Eng. J. Med., 286, 300, 1972). Additionally, it has been reported that elevated alpha amylase activity in serum also occurs in mumps, renal disease and abdominal disorders such as cholecystitis (Salt, W. and Schenkder, S., Medicine, 55, 269, 1978).\n\nActivity:\n240 units/ml @ 37 degrees C\n \nSpecific Activity: \n240u/mg\n\nUnit Definition: \nOne unit will catalyze the hydrolysis of 1umole of 2-chloro-4-nitrophenyl-a-D-maltotrise per minute at 37C\n\nContaminants:\nGOT: 0.002%\nALP: 0.04%\nLipase: <0.001%\nProtease:< 0.001%\n\nStorage and Stability: \nAliquot to avoid repeated freezing and thawing. Store at -20 degrees C. Aliquots are stable for at least 6 months at -20 degrees C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer

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