Store vial at 4° C prior to restoration. For extended storage aliquot contents and freeze at -20° C or below. Avoid cycles of freezing and thawing. Centrifuge product if not completely clear after standing at room temperature. This product is stable for several weeks at 4° C as an undiluted liquid. Dilute only prior to immediate use.
Beta Amylase is an IgG fraction antibody purified from monospecific antiserum by a multi-step process which includes delipidation, salt fractionation and ion exchange chromatography followed by extensive dialysis against the buffer stated above. Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-Peroxidase, anti-Rabbit Serum as well as purified and partially purified Beta Amylase [Sweet Potato]. Cross reactivity against Beta Amylase from other tissues and species may occur but have not been specifically determined.
Beta Amylase is an enzyme found in the seeds of higher plants and in sweet potatoes. It hydrolyses 1,4 alpha D glucosidic linkages in polysaccharides to remove successive maltose units from the non reducing ends of the chains. Used in the structural analysis of starch and glycogen.
Protein Aliases: ß-amylase