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ROAMYGL

Roche

Amyloglucosidase

from Aspergillus niger

Synonyme(s) :

Glucoamylase, disaccharidase-type-α-D-glucosidase

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About This Item

Numéro de classification (Commission des enzymes):
3.2.1.3 (BRENDA, IUBMB)
Code UNSPSC :
12352204

Source biologique

Aspergillus niger

Niveau de qualité

100

Forme

suspension

Activité spécifique

~14 units/mg protein (At 25 °C with glycogen as the substrate; standardized with BSA.)

Poids mol.

Mr 97 kDa

Conditionnement

pkg of 10 mL (10102857001 [100 mg])

Fabricant/nom de marque

Roche

Paramètres

55 °C optimum reaction temp.

pH optimal

4.6-4.8

Température de stockage

2-8°C

Catégories apparentées

Description générale

Amyloglucosidase is synthesized by several Aspergillus genus species. It is a disaccharidase–type α-glucosidase. This enzyme is an exo-enzyme and one of the major industrial enzymes. The stability of amyloglucosidase can be increased by immobilization.

Spécificité

Cleaves terminal glucoses that are α1,4- or α1,6-linked to an oligo- or polysaccharide of multiple glucose units. The product is D-glucose.
Heat inactivation: Heat inactivation is recommended at 80 °C for 45 minutes, followed by rapidly cooling down.

Application

Amyloglucosidase from Aspergillus niger can be used for the hydrolyzation of terminal α1,4- and α1,6-glucosidic bonds (glucose-glucose bonds) in polysaccharides (e.g., starch, dextrins, glycogen), removing glucose units sequentially from the non-reducing end of the molecule. The enzyme will also cleave maltose and maltosides (maltotriose, maltotetraose, etc.).

Actions biochimiques/physiologiques

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.

Définition de l'unité

Unit Conversion: One unit (+25 °C; glycogen as substrate) corresponds to 8.6 U (+60 °C; starch as substrate).

Forme physique

Suspension in 3.2 M ammonium sulfate solution, pH approximately 6

Autres remarques

For life science research only. Not for use in diagnostic procedures.

Code de la classe de stockage

12 - Non Combustible Liquids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

does not flash

Point d'éclair (°C)

does not flash

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High-potency amyloglucosidase-producing mold of the Aspergillus niger group.
Smiley KL, et al.
Applied Microbiology, 12(5), 455-455 (1964)
A A Amirul et al.
Folia microbiologica, 41(2), 165-174 (1996-01-01)
A. niger produced alpha-glucosidase, alpha-amylase and two forms of glucoamylase when grown in a liquid medium containing raw tapioca starch as the carbon source. The glucoamylases, which formed the dominant components of amylolytic activity manifested by the organism, were purified
Recent Advances in Basic and Applied Aspects of Industrial Catalysis (1998)
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