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.
Formulation
0.5mg/ml if reconstituted with 0.2ml sterile DI water
Host
Rabbit
Immunogen Region
Amino acids 20-50 (NTQQGRTSIVHLFEWRWVDIALECERYLAPK) from the human protein were used as the immunogen for the Alpha Amylase antibody.
Isotype
IgG
Predicted Reactivity
Human, Mouse, Rat
Reactivity
Human, Mouse, Rat
Recombinant
No
Antigen
Alpha Amylase 1
Uniprot
P04745
Buffer
Lyophilized from 1X PBS with 2.5% BSA, 0.025% sodium azide
Format
Antigen affinity purified
Purification
Antigen affinity
Storage
After reconstitution, the Alpha Amylase antibody can be stored for up to one month at 4°C. For long-term, aliquot and store at -20°C. Avoid repeated freezing and thawing.
Applications
IHC-P, WB
Dilution
Western blot: 0.5-1ug/ml,Immunohistochemistry (FFPE): 1-2ug/ml