α-amylase- Stainzyme

Amylases are often added to washing products.

Stainzyme® is a liquid enzyme preparation containing a thermostable α-amylase suitable for use in detergent preparations.

SOURCE

Stainzyme® is produced by submerged fermentation of a genetically-modified microorganism. The enzyme protein is not itself modified. After fermentation, the enzyme is separated from the production organism and purified.

COMMERCIAL USES

Stainzyme® is used in detergent formulations to remove starch-based stains, e.g., from pasta, gravy and baby food. Gelatinised starch tends to stick on the surface of textiles where it acts as a glue, sticking other substances to the fabric.

EDUCATIONAL USES

Amylase activity can be monitored in several different ways in the classroom. The classic method is to use iodine in potassium iodide solution, giving a blue/black coloured complex in the presence of starch, but a simple quantitative method is to cast starch agar in the base of a clean Petri dish, then to cut wells in the set agar using a cork borer. The amylase solution should be added to the wells, then the Petri dish should be covered and incubated overnight. The next day the diameter of the well can be measured measured, giving an indication of the action of the enzyme.

If the enzyme-enlarged wells are not circular, it may help to measure their diameters twice, at right angles to each other and to calculate the average diameter.

Starch agar can be made as follows. Make a paste containing 1 g of soluble starch in 10 mL of hot water. Add 1.5 g of agar, stir well, and slowly add more water with stirring until the volume is 100 mL. Heat in a boiling water bath to 95 °C in the required container.

ACTIVITY

Stainzyme® degrades gelatinized starch to dextrins and oligosaccharides. It is active in the range 30–100 °C and between pH 7–11. Stainzyme® is not very sensitive to pH, but the maximum activity is reached at pH 9. It is suitable for low-temperature, short cycle washes. Note: Animal α-amylases (but NOT microbial ones such as Stainzyme®) require chloride ions to activate them.

STORAGE

Stainzyme® should be stored in a fridge at 3–5 °C. Do not freeze.

SAFETY

DANGER. May cause allergy or asthma symptoms or breathing difficulties if inhaled. See Safety Data Sheet for further advice.

SAFETY DATA SHEET

STAINZYME 12L

ALPHA-AMYLASE

Stainzyme® ….. 100 mL ….. £19.00 (GBP)

ORDERING

All of the prices on this page are in GBP and do not include Value Added Tax (VAT). This tax applies within the European Union only. Postage and handling must also be paid on orders from outside the United Kingdom. Details of how to order are given on the price list and on the Ordering web page.

Please note: We are unable to supply this product to addresses in the United States of America.

PLEASE NOTE
THE NCBE SUPPLIES THESE ENZYMES TO SCHOOLS AND COLLEGES FOR EDUCATIONAL USE ONLY. COMMERCIAL USERS OF ENZYMES OR THOSE WHO REQUIRE ENZYMES FOR RESEARCH PURPOSES SHOULD CONTACT THE ENZYME MANUFACTURERS OR OTHER SUPPLIERS, NOT THE NCBE.