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ROAMYGL

Roche

Amyloglucosidase

Name: Amyloglucosidase
Brand: ROCHE

from Aspergillus niger

Synonim(y):

Glucoamylase, disaccharidase-type-α-D-glucosidase

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Informacje o tej pozycji

UNSPSC Code:

12352204

Numer WE:

3.2.1.3 (BRENDA, IUBMB)

NACRES:

NA.54

Specific activity:

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

Biological source:

Aspergillus niger

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Właściwości

biological source

Aspergillus niger

form

suspension

specific activity

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

mol wt

M_r 97 kDa

packaging

pkg of 10 mL (10102857001 [100 mg])

manufacturer/tradename

Roche

parameter

55 °C optimum reaction temp.

optimum pH

4.6-4.8

storage temp.

2-8°C

Opis

General description

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.

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.).[1]

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.[2] 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.[3][3]

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.

Physical form

Suspension in 3.2 M ammonium sulfate solution, pH approximately 6

Other Notes

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

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

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Ta pozycja	A7095	ROAMYGLL	A1602
Roche ROAMYGL Amyloglucosidase	Sigma-Aldrich A7095 Amyloglucosidase from Aspergillus niger	Roche ROAMYGLL Amyloglucosidase	Sigma-Aldrich A1602 Amyloglucosidase from Aspergillus niger
specific activity ~14 units/mg protein (At 25 °C with glycogen as the substrate; standardized with BSA.)	specific activity ≥260 U/mL	specific activity 6 U/mg (approximately 6 U/mg lyophilizate at +25°C with glycogen as the substrate), ~6 units/mg protein (At 25 °C with glycogen as the substrate.)	specific activity ≥40 units/mg protein
biological source Aspergillus niger	biological source Aspergillus niger	biological source Aspergillus niger	biological source -
form suspension	form aqueous solution	form lyophilized	form ammonium sulfate suspension
mol wt M_r 97 kDa	mol wt -	mol wt 97 kDa	mol wt -
storage temp. 2-8°C	storage temp. 2-8°C	storage temp. 2-8°C	storage temp. 2-8°C
optimum pH 4.6-4.8	optimum pH -	optimum pH 4.6-4.8	optimum pH -

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Klasa składowania

12 - Non Combustible Liquids

wgk

WGK 1

flash_point_f

does not flash

flash_point_c