Product Overview

For Academic Use (Students & Teaching Labs)

α-Amylase is a cornerstone reagent in biochemistry and enzymology labs. It helps students understand enzyme kinetics and starch breakdown mechanisms. Frequently used in B.Sc. and M.Sc. biology, biotechnology, and food science practicals to study the enzymatic hydrolysis of starch into dextrins and sugars.

For Industrial Use (Food & Pharma Testing)

Industries rely on α-amylase for assessing carbohydrate content in processed foods and beverages. It’s also used in pharmaceutical R&D to evaluate enzyme behavior in digestive simulations. This AR-grade enzyme ensures high activity, precision, and reproducibility in fermentation control, malt sugar release, and analytical test kits.

For Institutional & Research Use

Research institutions apply α-amylase in molecular biology, fermentation optimization, metabolic engineering, and diagnostic assay development. Its proven action on α-1,4 glycosidic bonds makes it ideal for advanced enzymology and carbohydrate metabolism research.

FAQs

1. What is α-Amylase used for?

It catalyzes the breakdown of starch into sugars and is used in biochemical assays, food testing, and pharmaceutical studies.

2.Is this enzyme active and AR grade?

Yes. It is AR grade and maintains enzyme activity suitable for precise laboratory and research use.

3.Can it be used in educational experiments?

Definitely. It’s perfect for demonstrating enzymatic starch hydrolysis in college and university labs.

4.How do I store α-amylase powder?

Store in a tightly sealed container in a cool, dry place. Refrigeration is recommended to preserve enzyme activity.

5.Is this suitable for food quality testing labs?

Yes. It is commonly used in testing carbohydrate breakdown in food and beverage samples.

6.What is the difference between diastase and α-amylase?

Diastase is a mix of amylase enzymes, of which α-amylase is a key active component targeting starch degradation.