α-Amylase from germinating soybean (Glycine max) seeds - Purification, characterization and sequential similarity of conserved and catalytic amino acid residues

Starch hydrolyzing α-amylase from soybean seeds has been purified to homogeneity. Peptide map obtained by MALDI along with its molecular weight information was used for the confirmation of the protein. High similarity of soybean α-amylase with known amylases suggests that this α-amylase belongs to glycosyl hydrolase family 13.