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Amylase Extra Pure

Original price was: $ 19.00.Current price is: $ 18.45.

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Amylase Extra Pure is a high-purity enzyme preparation used extensively in laboratory settings for biochemical, enzymatic, and molecular biology research. It catalyzes the hydrolysis of starch into simpler sugars like maltose and glucose, making it essential in studies of carbohydrate metabolism, enzyme kinetics, and digestive processes. Its extra pure grade ensures minimal non-enzymatic contaminants, providing consistent and reliable performance in sensitive assays, substrate specificity tests, and educational experiments. Ideal for use in enzymology, food analysis, and biotechnology applications, amylase should be stored under cool, dry conditions—typically refrigerated or frozen—to preserve its enzymatic activity and stability.

 

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Description

Amylase Extra Pure

Primary Uses

  1. Enzymatic Breakdown of Starch
    • Used to hydrolyze amylose and amylopectin into maltose, glucose, and dextrins in studies of carbohydrate metabolism.
  2. Enzyme Activity Assays and Kinetics
    • Serves as a model enzyme in Michaelis–Menten kinetics, inhibition studies, and enzyme stability testing.
  3. Biochemical Research on Digestion and Metabolism
    • Used in simulated digestion experiments or modeling the role of salivary or pancreatic amylase in starch processing.
  4. Component in Educational Enzyme Experiments
    • Commonly used in student labs to demonstrate enzyme specificity, pH dependence, temperature effects, and denaturation.
  5. Preparation of Reducing Sugars for Analytical Testing
    • Used in sample pretreatment for DNS (dinitrosalicylic acid) assays or Benedict’s tests to quantify sugars after hydrolysis.

Secondary Uses

  1. Substrate Preparation for Microbial Fermentation Studies
    • Converts starch into fermentable sugars for growing yeasts or bacteria in fermentation modeling.
  2. Inhibitor Screening in Drug Discovery
    • Applied in screening for alpha-amylase inhibitors, relevant in diabetes and metabolic disorder research.
  3. Study of Thermostability and Enzyme Engineering
    • Used to investigate enzyme structure–function relationships, mutation effects, and thermostable enzyme design.
  4. Bioreactor and Immobilization Experiments
    • Tested in enzyme immobilization protocols for continuous starch conversion in biochemical engineering.
  5. Quality Control in Food and Beverage Analysis
    • Used in laboratory settings for measuring starch content or monitoring saccharification in brewing, baking, or syrup production.
KEY PRODUCT FEATURES

1. Basic Identification Attributes

  • Chemical Name: Amylase (commonly refers to α-amylase)
  • CAS Number: 9000-90-2 (for α-Amylase from various sources)
  • HS Code: 35079090 (Enzymes and prepared enzymes, n.e.s.)
  • Molecular Formula: Not a single formula – protein enzyme, varies by source (e.g., fungal, bacterial, or pancreatic origin)
  • Synonyms:
    • α-Amylase
    • 1,4-α-D-glucan glucanohydrolase
    • Diastase
    • EC 3.2.1.1

2. Physical & Chemical Properties

  • Physical State: Solid (lyophilized powder) or liquid (solution)
  • Color & Odor: White to light beige powder; may have mild proteinaceous odor
  • Boiling Point: Not applicable (denatures)
  • Melting Point: Not applicable
  • Density/Specific Gravity: Not defined (protein enzyme)
  • Solubility:
    • Water: Soluble
    • Organic solvents: Insoluble
  • pH Level: Active range typically 4.5–7.0, depending on enzyme source
  • Optimal pH & Temperature:
    • pH: ~5.5–6.5 (source-dependent)
    • Temperature: ~30–65 °C (thermostability depends on origin)
  • Vapor Pressure / Flash Point / Autoignition / Viscosity: Not applicable to enzyme preparations

3. Safety & Hazard Attributes

  • Hazard Class (GHS):
    • Respiratory Sensitizer (Category 1)
    • May cause allergic skin or respiratory reaction (especially as inhalable powder)
  • NFPA Ratings:
    • Health: 1
    • Flammability: 0
    • Reactivity: 0
  • Exposure Limits:
    • No OSHA PEL; minimize inhalation
    • Use in ventilated conditions to avoid respiratory sensitization
  • Reactivity:
    • Stable under proper storage
    • Denatures rapidly under high heat or extreme pH

4. Storage & Handling Attributes

  • Storage Conditions:
    • Store at 2–8 °C (refrigerated); protect from light and moisture
    • Avoid repeated freeze–thaw cycles for liquid forms
  • Incompatible Materials:
    • Strong acids/bases, oxidizers (may denature enzyme)
  • Container Type:
    • Glass or plastic vials with desiccant for powders
  • Shelf Life & Expiration Date:
    • 1–2 years under cold, dry conditions
  • Special Handling Requirements:
    • Wear gloves and mask when handling powders
    • Avoid dust generation

5. Regulatory & Compliance Attributes 

  • Regulatory Status:
    • GRAS (Generally Recognized as Safe) for food-grade forms
    • Lab-grade: regulated for purity and enzyme activity
    • Listed under REACH and TSCA
  • Transportation Restrictions:
    • Not regulated as hazardous for transport
  • Waste Disposal Method:
    • Biodegradable; small quantities may be disposed via drain with water
    • Larger volumes: follow local biohazard enzyme disposal guidelines

6. Environmental & Health Impact

  • Ecotoxicity:
    • Low environmental toxicity
  • Persistence in Environment:
    • Rapidly degrades biologically
  • Carcinogenicity/Mutagenicity:
    • Not classified as carcinogenic
  • Biodegradability:
    • Fully biodegradable
SAFETY HANDLING PRECAUTIONS

SAFETY PRECAUTIONS 

  1. Personal Protective Equipment (PPE):
    • Wear a lab coat, safety goggles, and disposable gloves (e.g., nitrile or latex).
    • Use a dust mask or operate under a fume hood if handling the enzyme in powdered form, as enzyme dust is a respiratory sensitizer.
  2. Handling:
    • Avoid inhalation of powder or aerosol, especially in dry form.
    • Prevent contact with eyes, skin, or clothing.
    • Handle gently—enzymes are proteins and can become airborne easily.
  3. Storage:
    • Store in a cool (2–8 °C for liquid or refrigerated powder), dry, and well-ventilated area.
    • Keep container tightly closed and protected from moisture and light.
    • Avoid temperature extremes to preserve enzyme activity.
  4. Hygiene Measures:
    • Wash hands thoroughly after use.
    • Do not eat, drink, or smoke in the lab.
    • Clean surfaces after handling to remove residual protein.

FIRST AID MEASURES

  1. Inhalation:
    • Remove the person to fresh air.
    • If respiratory symptoms (coughing, wheezing, shortness of breath) occur, seek immediate medical attention—enzymes can cause allergic asthma or sensitization.
  2. Skin Contact:
    • Wash skin thoroughly with soap and water.
    • Remove contaminated clothing.
    • Seek medical advice if irritation or allergic rash appears.
  3. Eye Contact:
    • Rinse immediately with plenty of water for at least 15 minutes.
    • Hold eyelids apart and remove contact lenses if present.
    • Seek medical attention if irritation persists.
  4. Ingestion:
    • Rinse mouth with water.
    • Give water to drink if the person is conscious.
    • Do not induce vomiting.
    • Seek medical advice if large quantities are swallowed or if gastrointestinal symptoms appear.

FIRE FIGHTING MEASURES

  1. Suitable Extinguishing Media:
    • Use water spray, dry chemical, foam, or carbon dioxide (CO₂).
  2. Specific Hazards:
    • Not flammable, but combustion may produce:
      • Carbon monoxide (CO)
      • Carbon dioxide (CO₂)
      • Nitrogen oxides (NOₓ) if proteinaceous dust is present
  3. Protective Equipment for Firefighters:
    • Wear SCBA (self-contained breathing apparatus) and full protective gear.
  4. Firefighting Instructions:
    • Avoid dispersing enzyme dust into the air.
    • Use water spray to cool containers and suppress dust if involved in fire.
    • Prevent runoff from entering drains—enzymes may disrupt aquatic biological processes.

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