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β-Amylase
SKU 8717.1
€ 74,21
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β-Amylase
Product Details
HS code: 35079090
Brand: Carl Roth
beta-Amylase, 16-24 U/mg, lyophilized, Storage temp. +4 °C, CAS No. [9000-91-3], EG-Nr. 232-566-1
β-Amylase 16-24 U/mg, lyophil.
Unit-definitie
1 Unit enzyme acc. to Zulkowsky releases 1 µmol maltose per minute at 25 °C (pH 4.8).
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
| Appearance | white to off-white powder |
| Activity (10 mg/ml , pH 6,0, 40 °C) | complies |
| Description | lyophilized |
| α-Amylase | ≤0.005 % |
| α-Glucosidase | ≤0.005 % |
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