α-Amylase/α-Glucosidase-IN-6

α-糖苷酶 α－glucosidase

　　 亦称麦芽糖酶或α -葡糖苷酶。是可将各种以烷基芳香基、糖苷基作为配质的α－ D-葡糖苷水解的酶的总称。 EC． 3． 2． 1． 20，几乎所有的生物中均有此酶。在酵母中尤多。因来源的不同在基质特异上也有差异。例如从酵母中提纯的酶，其基质的特异性低，能广泛地作用麦芽糖、麦芽丙糖、蔗糖、松二糖、芳香基和烷基 -α -葡糖苷。另一方面，来自马血清的酶，能作用麦芽糖和糖原，但不能对蔗糖和甲基 -α -葡糖苷发生作用。从人肠粘膜中获得的五种α -糖苷酶，虽全都能作用麦芽糖，而Ⅲ

-Amylase Inhibitor

α-Amylase inhibitors are heat-labile proteins that are active against salivary, pancreatic, bacterial, or insect α-amylases. Two thirds of the albumin fractions of wheat are composed of multiple protein components capable of inhibiting α

High-Throughput Screening of Mutant -Amylase Libraries for Increased Activity at 129C

We describe a high throughput screening setup for measuring α-amylase activity at temperatures far above the boiling point of water. The system consists of a sealed aluminum 384-well assay plate incubated between two preheated aluminum blocks