A7095
Amyloglucosidase from Aspergillus niger
≥260 U/mL, aqueous solution
Synonyma:
AMG 300L™, 1,4-α-D-Glucan glucohydrolase, Exo-1,4-α-glucosidase, Glucoamylase
Přihlásitk zobrazení cen stanovených pro organizaci a smluvních cen
About This Item
Číslo CAS:
MDL number:
UNSPSC Code:
12352204
NACRES:
NA.54
Doporučené produkty
biological source
Aspergillus niger
form
aqueous solution
specific activity
≥260 U/mL
density
~1.2 g/mL at 25 °C
storage temp.
2-8°C
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General description
Stabilized with glucose.
Amyloglucosidase is a disaccharidase−type alpha-glucosidase, produced by several species of Aspergillus genus. Immobilization of amyloglucosidase is known to increased its stability.
Amyloglucosidase is a disaccharidase−type alpha-glucosidase, produced by several species of Aspergillus genus. Immobilization of amyloglucosidase is known to increased its stability.
Application
Amyloglucosidase from Aspergillus niger has been used in in vitro digestions. It has also been used in the isolation of insoluble and soluble dietary fibre from quinoa and amaranth.
Biochem/physiol Actions
Amyloglucosidase from Aspergillus niger is capable of hydrolyzing the α-D-(1-4), the α-D-(1-6), and the α-D-(1-3) glucosidic bonds of oligosaccharides. Amyloglucosidase is an extracellular enzyme that converts starch to dextrins and glucose. The enzyme is used in the starch-processing industry for the commercial production of D-glucose from corn syrups.
Other Notes
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
Legal Information
A product of Novozymes Corp.
AMG is a trademark of Novozymes Corp.
signalword
Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
Storage Class
10 - Combustible liquids
wgk_germany
WGK 3
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Zákazníci si také prohlíželi
Recent Advances in Basic and Applied Aspects of Industrial Catalysis, 891-891 (1998)
Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans
Lamothe Lisa M, et al.
Food Chemistry, 167(4), 490-496 (2015)
Effect of two barley beta-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti
Chillo, S and Ranawana, DV and Henry, CJK
Food Sci. Technol., 44(4), 940-948 (2011)
Biodiversity: New Leads for the Pharmaceutical and Agrochemical Industries, 12(5), 183-183 (2000)
Fandila Carlos-Amaya et al.
Journal of agricultural and food chemistry, 59(4), 1376-1382 (2011-01-11)
Banana starch was chemically modified using single (esterification or cross-linking) and dual modification (esterification-cross-linking and cross-linking-esterification), with the objective to increase the slowly digestible starch (SDS) and resistant starch (RS) concentrations. Physicochemical properties and in vitro digestibility were analyzed. The
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