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You are here:Home » Molecular Biology » MB-Enzymes, Glycosidase » -Amylase, Suspension (Sweet Potato)

-Amylase, Suspension (Sweet Potato)


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Exoenzyme that releases successive maltose units from the nonreducing end of a polysaccharide chain by hydrolysis of a 1,4-glucan linkages. The shortest normal saccharide attacked is maltotetraose. Since it is unable to bypass branch linkages in branched polysaccharides such as glycogen or amylopectin, the hydrolysis is incomplete and a macromolecular limit dextrin remains.
Catalog #A2275-50
Found primarily in the seeds of higher plants and sweet potatoes. It yields a single product maltose. The enzyme is useful in structural studies of starch and glycogen.
CAS Number9000-91-3
Sweet potato
As Reported
Protein by UV Absorbance
As Reported
Unit Definition
1 unit releases 1mg of beta-maltose from starch in 3 minutes at 20ºC, pH 4.8.
Storage and Stability
May be stored at 4°C. Do not freeze. Aliquots are stable for at least 12 months. For maximum recovery of product, centrifuge the original vial prior to removing the cap. Further dilutions can be made in assay buffer.
Alternate namesEC=; 1,4-a-D-Glucan maltohydrolase; EC

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