Source: Yeast
EC Number: EC.3.2.1.20
Catalogue Number: MALT-70-1235

Usage

Used as an auxillary enzyme in the determination of α-amylase

Key Specifications

Activity: > 50 U/mg
Appearance: White powder
Contaminants: α-Galactosidase <0.01%; β-Galactosidase <0.01%; ß-Glucosidase <0.01%

Key Characteristics

Optimal pH: 6.0 – 6.5
pH Stability: 6.0 – 8.0 (5°C, 1 week)
Thermal Stability: Stable at 30°C and below (pH 7.0, 10 mins)
Format: Freeze dried powder
Availability: Worldwide