Rabbit Anti-β-Amylase
Amylase is an enzyme that catalyses the breakDaown of starch 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. The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy.
Applications
Suitable for use in ELISA and Western Blot. Other applications not tested.
Recommended Dilution
Optimal dilutions to be determined by the researcher.
Storage and Stability
Lyophilized and reconstituted products are stable for 12 months after receipt at -20°C. Reconstitute with sterile ddH2O. Aliquot to avoid repeated freezing and thawing. Store at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
Immunogen
Beta Amylase [Sweet Potato]
Form
Supplied as a liquid in lyophilized powder in PBS, pH 7.2, 0.01% sodium azide. Reconstitute with 5ml sterile ddH2O.
Purity
Purified by Ion Exchange chromatography.
Specificity
Recognizes sweet potato beta amylase. Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-Rabbit Serum as well as purified and partially purified b Amylase [Sweet Potato]. Cross reactivity against b Amylase from other sources may occur but has not been specifically determined.
