Amylase, alpha, Human Saliva

Amylases are secreted proteins that hydrolyze 1,4 alpha glucoside bonds in oligosaccharides and polysaccharides. They catalyze the first step in digestion of dietary starch and glycogen. Alternative splicing results in multiple transcript variants encoding the same protein.\n\nContaminants: Lipase: <0.001%; Proteases: <0.001%; Ammonia: <0.001Umole/mg\n\nSource: \nAmylase alpha, from human saliva.\n\nActivity: \n~120 Units/mg powder @ 37 degrees C\n \nProtein: \n~0.4mg Protein/mg powder (Coomassie)\n \nSpecific Activity: \n~300 Units/mg Protein\n \nUnit Definition:\nOne unit will catalyze the hydrolysis of one micromole of malto pentaose, which through coupled reactions results in the formation of 5 micromoles of glucose-6-phosphate per minute at 37 degrees C. Measured at 340nm as an equimolar amount of NADH produced by a coupled reaction.\n\nStorage and Stability:\nLyophilized powder may be stored at -20 degrees C. Reconstitute with sterile buffer or ddH2O. Aliquot and store at -20 degrees C. Reconstituted product is stable for 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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