Reconstituted by adding 0.5 mL sterile distilled water, spun down to remove insoluble particles, divided into small aliquots, frozen and stored at or below -20°C.
Cross-reactivities against enzymes of other sources may occur but have not been determined.
Prior to use, an aliquot is thawed slowly at ambient temperature, spun down again and used to prepare working dilutions by adding sterile phosphate buffered saline (PBS, pH 7.2). Repeated thawing and freezing should be avoided. Working dilutions should be stored at 4°C, not refrozen, and preferably used t he same day. If a slight precipitation occurs upon storage, this should be removed by centrifugation. It will not affect the performance of the product.
Alpha-glucosidase is a carbohydrate-hydrolase that releases alpha-glucose as opposed to beta-glucose. Alpha-glucosidase MAL32 hydrolyzes carbohydrates by acting on 1,4-alpha linkages. The substrate selectivity of alpha-glucosidase is due to subsite affinities of the enzyme's active site.
For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.
Protein Aliases: Alpha-glucosidase MAL32; Maltase
Gene Aliases: MAL32; MAL3S; YBR2117; YBR299W
UniProt ID: (Baker's yeast) P38158
Entrez Gene ID: (Baker's yeast) 852602
Molecular Function: amylase