Amylases

Amylases are crucial enzymes which hydrolyze internal glycosidic linkages in starch and produce as primary products dextrins and oligosaccharides. Amylases are classified into α-amylase, β-amylase, and glucoamylase based on their three-dimensional structures, reaction mechanisms, and amino acid sequences. Amylases have innumerable applications in clinical, medical, and analytical chemistries as well as in food, detergent, textile, brewing, and distilling industries.

Amylases Related Products (63):

By Effects:	Inhibitors (51) Substrate (1) Agonist (1)

Cat. No.	Product Name	Effect	Purity	Chemical Structure

HY-170548

α-Amylase-IN-10	Inhibitor
α-Amylase-IN-10 (Compound 15n) is an inhibitor for α-Amylase with an IC₅₀ of 5.00 µM. α-Amylase-IN-10 can be used for research of type 2 diabetes mellitus.

HY-162635

α-Amylase/α-Glucosidase-IN-14	Inhibitor
α-Amylase/α-Glucosidase-IN-14 (compound 6E) is an oral bioactive inhibitor of α-amylase and α-glucosidase, with the IC₅₀s of 45.53 μM and 27.73 μM, respectively.

HY-161782

α-Amylase-IN-7	Inhibitor
α-Amylase-IN-7 (Compound 6e) is an inhibitor for α-Amylase with an IC₅₀ of 40 μM. α-Amylase-IN-7 exhibits potential as an antidiabetic agent.

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