Description_x000D_ General description_x000D_ α-Amylase belongs to glycosyl hydrolase family 13. It comprises of A, B and C domains. Domain A has two aspartic acid and a glutamic acid as catalytic residues. Domain B possesses Ca2+ and Na+ binding sites._x000D_ Application_x000D_ α-Amylase from Bacillus sp. has been used in the digestion of lyophilized microalgae sample. It has also been used to evaluate α-amylase inhibitory activity in marine algae samples and Myrmecodia platytyrea._x000D_ Biochem/physiol Actions_x000D_ α-Amylase hydrolyzes the polysaccharides starch, malto-oligosaccharides at the α-d-(1,4)-glucosidic linkages to α-anomeric products. It has wide applications in industries including food, pharmaceutical, textile and paper._x000D_ Unit Definition_x000D_ One unit will liberate 1.0 mg of maltose from starch in 3 minutes at pH 6.9 at 20 deg C._x000D_ Legal Information_x000D_ A product of Novozyme Corp._x000D_ Termamyl is a registered trademark of Novozymes Corp.