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  4. Amylase

Amylase is an enzyme produced by pancreas and salivary glands, catalyzing the hydrolysis of starch into sugars. Amylase are broadly classified into α, β, and γ subtypes.

For research use only. We do not sell to patients.

Amylase Chemical Structure

Amylase Chemical Structure

CAS No. : 9000-92-4

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Based on 1 publication(s) in Google Scholar

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Description

Amylase is an enzyme produced by pancreas and salivary glands, catalyzing the hydrolysis of starch into sugars. Amylase are broadly classified into α, β, and γ subtypes[1][2].

In Vitro

A mixture of glycosylated amylase and proline-rich proteins or fractions containing mostly non-glycosylated amylase predominantly promotes adhesion of S. gordonii G9B. Fractions containing amylase do not promote adhesion of S. sanguis 10556 to HAP[1].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

Clinical Trial
CAS No.
Appearance

Solid

Color

Light yellow to khaki

SMILES

[Amylase]

Structure Classification
Initial Source
Shipping

Room temperature in continental US; may vary elsewhere.

Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Solvent & Solubility
In Vitro: 

DMSO : 100 mg/mL (ultrasonic and warming and heat to 60°C; Hygroscopic DMSO has a significant impact on the solubility of product, please use newly opened DMSO)

H2O : < 0.1 mg/mL (insoluble)

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Purity & Documentation

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Help & FAQs
  • Do most proteins show cross-species activity?

    Species cross-reactivity must be investigated individually for each product. Many human cytokines will produce a nice response in mouse cell lines, and many mouse proteins will show activity on human cells. Other proteins may have a lower specific activity when used in the opposite species.

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Product Name:
Amylase
Cat. No.:
HY-B2192
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