Properties
Description
α-Amylase is an enzyme derived from from Bacillus amyloliquefaciens that primarily catalyzes the degradation of starch and other polysaccharides.
Unit Definition
One unit will reduce blue value of starch solution by 10% at pH 7.0 at 37°C for 1min.
Source
Bacillus amyloliquefaciens
Substrate (Enzyme)
Potato Starch
Form
White to almost white powder to crystal
Applications
In biofuel production, α-amylase from Bacillus amyloliquefaciens assists in the conversion of starch-containing biomass into simple sugars that are easily fermentable.
Storage
Store at 4°C and under inert gas.
