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- Tel: 858.663.9055
- Email: info@nsjbio.com
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Amylase is an enzyme that catalyses the breakdown of starch into sugars. Amylase is present in human saliva, where it begins the chemical process of digestion. By in situ hybridization combined with high resolution cytogenetics, the amylase gene is mapped to 1p21. Amylase enzymes find use in bread making and to break down complex sugars such as starch (found in flour) into simple sugars. Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2.
Optimal dilution of the Alpha Amylase antibody should be determined by the researcher.
Amino acids 20-50 (NTQQGRTSIVHLFEWRWVDIALECERYLAPK) from the human protein were used as the immunogen for the Alpha Amylase antibody.
After reconstitution, the Alpha Amylase antibody can be stored for up to one month at 4oC. For long-term, aliquot and store at -20oC. Avoid repeated freezing and thawing.
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