Alpha-Amylase, Human Saliva

Alpha-Amylase, Human Saliva is available at Gentaur for Next week delivery.

An enzyme that breaks starch down into sugar

Biomolecule/Target:

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

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

Background Information: 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.

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.

NCBI Gene Symbol: AMY1A

Gene ID: 276

NCBI Accession: P04745