alpha-amylase
Sign in to saveAlso known as alpha-amylases
α-Amylase is an enzyme (; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process:
Key facts
- Enzyme.Name
- α-Amylase
- Enzyme.EC_number
- 3.2.1.1
- Enzyme.CAS_number
- 9000-90-2
- Enzyme.image
- Salivary alpha-amylase 1SMD.png
- Enzyme.caption
- Human salivary amylase: calcium ion visible in pale khaki, chloride ion in green. PDB
- Protein family.Symbol
- Alpha-amylase_C
- Protein family.Name
- Alpha amylase, C-terminal all-beta domain
- Protein family.image
- PDB 5cgt EBI.jpg
- Protein family.caption
- maltotriose complex of preconditioned cyclodextrin glycosyltransferase mutant
- Protein family.Pfam
- PF02806
- Protein family.Pfam_clan
- CL0369
- Protein family.InterPro
- IPR006048
- Protein family.SCOP
- 1ppi
- Protein family.OPM family
- 117
- Protein family.OPM protein
- 1wza
- Protein family.CAZy
- GH13
- Protein family.CDD
- cd11338
via Wikipedia infobox
Research
21,376 papers- Biosynthesis and industrial applications of α-amylase: a review.Archives of microbiology · 2021
- [α-amylase detection methods and applications].Sheng wu gong cheng xue bao = Chinese journal of biotechnology · 2023
- The Rice Alpha-Amylase, Conserved Regulator of Seed Maturation and Germination.International journal of molecular sciences · 2019
- Hunt for α-amylase from metagenome and strategies to improve its thermostability: a systematic review.World journal of microbiology & biotechnology · 2022
- Evolutionary Trends in Industrial Production of α-amylase.Recent patents on biotechnology · 2019
via PubMed
Wikidata facts
Show 2 more facts
- EC enzyme number
- 3.2.1.1
- Commons category
- Alpha-Amylases
Sources (3)
via Wikidata · CC0
~8 min read
Article
18 sectionsContents
- In human biology
- Salivary amylase (ptyalin)
- Optimum conditions for ptyalin
- Genetic variation in human salivary amylase
- Pancreatic amylase
- In pathology
- Interpretation
- Genes
- In grain
- Industrial use
- Potential for medical use
- Disease and health relevance
- Buffer inhibition
- Determination
- Domain architecture
- See also
- References
- External links
α-Amylase is an enzyme (; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process: Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units
It is the major form of amylase found in humans and other mammals. It is also present in seeds containing starch as a food reserve, and is secreted by many fungi. It is a member of glycoside hydrolase family 13.