| Description | α-Amylase, a hydrolase enzyme, catalyzes the hydrolysis of internal α-1,4-glycosidic linkages in starch, producing glucose and maltose. |
| molecular weight | N/A |
| CAS | 9000-90-2 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | H2O: Insoluble DMSO: 3.75 mg/ml |
| References | 1. Ajita Sundarram, et al. α-Amylase Production and Applications: A Review. Journal of Applied & Environmental Microbiology 2, no. 4 (2014): 166-175. |