Anti-Amylase (1, 4-alpha-D-glucan glucanohydrolase 1, Salivary alpha-amylase)

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. UniProt Number: P04745, Gene ID: AMY1A, Applications: Suitable for use in Western Blot and Immunohistochemistry (Paraffin). Recommended Dilution: Optimal dilutions to be determined by the researcher. Storage and Handling: Store at -20?C for one year. After reconstitution, store at 4?C for one month. Can also be aliquoted and stored frozen at -20?C for long term., Avoid repeated freezing and thawing. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap.