Amyloglucosidase
ROCHE/ROAMYGL - from Aspergillus niger
Synonym: Glucoamylase; disaccharidase-type-α-D-glucosidase
Product Type: Chemical
| biological source | Aspergillus niger |
| form | suspension |
| manufacturer/tradename | Roche |
| mol wt | Mr 97 kDa |
| optimum pH | 4.6-4.8 |
| packaging | pkg of 10 mL (10102857001 [100 mg]) |
| parameter | 55 °C optimum reaction temp. |
| Quality Level | 100  |
| specific activity | ~14 units/mg protein (At 25 °C with glycogen as the substrate; standardized with BSA.) |
| storage temp. | 2-8°C |
| 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.). |
| 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. |
| Biochem/physiol Actions: | 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. |
| 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. |
| Other Notes: | For life science research only. Not for use in diagnostic procedures. |
| Other Notes: | Unit Conversion: One unit (+25 °C; glycogen as substrate) corresponds to 8.6 U (+60 °C; starch as substrate). |
| Physical form: | Suspension in 3.2 M ammonium sulfate solution, pH approximately 6 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 1 |
| Flash Point(F) | does not flash |
| Flash Point(C) | does not flash |
| activity | specific activity: ~14 units/mg protein (At 25 °C with glycogen as the substrate; standardized with BSA.) |
| Storage Temp. | 2-8°C |
| Enzyme Commission (EC) Number | 3.2.1.3 ( BRENDA  | IUBMB ) |
| UNSPSC | 12352204 |