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Merck
모든 사진(1)

주요 문서

A7095

Sigma-Aldrich

Amyloglucosidase from Aspergillus niger

≥260 U/mL, aqueous solution

동의어(들):

AMG 300L, 1,4-α-D-Glucan glucohydrolase, Exo-1,4-α-glucosidase, Glucoamylase

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About This Item

CAS Number:
효소 위원회 번호:
MDL number:
UNSPSC 코드:
12352204
NACRES:
NA.54

생물학적 소스

Aspergillus niger

Quality Level

양식

aqueous solution

특이 활성도

≥260 U/mL

density

~1.2 g/mL at 25 °C

저장 온도

2-8°C

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일반 설명

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.

애플리케이션

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.

생화학적/생리학적 작용

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.

법적 정보

A product of Novozymes Corp.
AMG is a trademark of Novozymes Corp.

픽토그램

Health hazard

신호어

Danger

유해 및 위험 성명서

예방조치 성명서

Hazard Classifications

Resp. Sens. 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3


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시험 성적서(COA)

Lot/Batch Number

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문서 라이브러리 방문

Biodiversity: New Leads for the Pharmaceutical and Agrochemical Industries, 12(5), 183-183 (2000)
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)
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)
Recent Advances in Basic and Applied Aspects of Industrial Catalysis, 891-891 (1998)
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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