Alpha Amylase acts upon large polysaccharides at internal bonds. The hydrolyzed products have α-configuration. The molecular weight of the porcine pancreas enzyme is 51-54 kDa, and its optimum pH is 7. Alpha Amylase catalyzes the hydrolysis of internal α-1,4-glucosidic bonds in polysaccharides containing 3 or more α-1,4-linked D-glucose units yielding a mixture of maltose and glucose. The enzyme is inhibited by urea and other amide reagents. Cl- is essential for activity.
Stability/Storage: Crystalline suspensions in sodium-calcium chloride are stable for several months at 2-8°C. Solutions in buffered sodium chloride, pH 7.0, are stable for months providing the protein concentration exceeds 0.1%. The chromatographically prepared product is stable for 6 months when stored at 2-8°C. Do not freeze.
One Unit releases one micromole of reducing groups from soluble starch, measured as maltose, per minute at 25°C, pH 6.9.