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Accepted name: α-amylase
Reaction: Endohydrolysis of (1→4)-α-
D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units
Other name(s): glycogenase; α amylase, α-amylase; endoamylase; Taka-amylase A; 1,4-α-
Systematic name: 4-α-
Comments: Acts on starch, glycogen and related polysaccharides and oligosaccharides in a random manner; reducing groups are liberated in the α-configuration. The term "α" relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed.
Links to other databases:
BRENDA, EXPASY, GTD, KEGG, MetaCyc, PDB, CAS registry number: 9000-90-2
Fischer, E.H. and Stein, E.A. α-Amylases. In: Boyer, P.D., Lardy, H. and Myrbäck, K. (Eds),
The Enzymes, 2nd edn, vol. 4, Academic Press, New York, 1960, pp. 313–343.
Manners, D.J. Enzymic synthesis and degradation of starch and glycogen.
Adv. Carbohydr. Chem. 17 (1962) 371–430.
Schwimmer, S. and Balls, A.K. Isolation and properties of crystalline α-amylase from germinated barley.
J. Biol. Chem. 179 (1949) 1063–1074.
[EC 220.127.116.11 created 1961]
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