α-Galactosidase (Guar) 

High purity α-Galactosidase (Guar) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

EC 3.2.1.22
CAZy Family: GH27
CAS: 9025-35-8

alpha-galactosidase; alpha-D-galactoside galactohydrolase

Highly purified. From guar seed.
In 3.2 M ammonium sulphate (stabilised with BSA).
Supplied at ~ 500 U/mL. 

Specific activity:
~ 50 U/mg (40oC, pH 4.5 on p-nitrophenyl-α-D-galactopyranoside, before addition of BSA).

Stability: > 4 years at 4oC.

Product Code
Content/size
Stock
Price
Qty
E-AGLGU
1,000 Units
$215.00

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DESCRIPTION

α-Galactosidase (Guar seed)

EC 3.2.1.22
CAZy Family: GH27
CAS: 9025-35-8

Synonyms:
alpha-galactosidase; alpha-D-galactoside galactohydrolase

Form:
In 3.2 M ammonium sulphate (stabilised with BSA).

Stability: 
> 4 years at 4oC.

Specific activity:
~ 50 U/mg (40oC, pH 4.5 on p-nitrophenyl-α-D-galactopyranoside, before addition of BSA).

Unit definition:
One Unit of activity is the amount of enzyme required to release one μmole of p-nitrophenol (pNP) per minute from p-nitrophenyl-α-D-galactopyranoside per min at pH 4.5 and 40oC.

Specificity:
Hydrolysis of terminal, non-reducing α-D-galactose residues in α-D-galactosides, including galactose oligosaccharides, galactomannans and galactolipids.

Applications:
Applications in carbohydrate and glycobiology research.

α-D-galactosidase activity and galactomannan and galactosylsucrose oligosaccharide depletion in germinating legume seeds.

McCleary, B. V. & Matheson, N. K. (1974). Phytochemistry, 13(9), 1747-1757.

Hydrolysis of legume seed D-galacto-D-mannans by α-D-galactosidases and β-D-mannanases.

McCleary, B. V. (1980). “Mechanisms of Saccharide Polymerization and Depolymerization”, (J. John. Marshall, Ed.), Academic Press Inc., pp. 285-300.

α-D-Galactosidase from lucerne and guar seed.

McCleary, B. V. (1988). “Methods in Enzymology”, Volume 160, (H. Gilbert, Ed.), Elsevier Inc., pp. 627-632.

Galactomannan structure and β-mannanase and β-mannosidase activity in germinating legume seeds.

McCleary, B. V. & Matheson, N. K. (1975). Phytochemistry, 14(5-6), 1187-1194.

Galactomannans and a galactoglucomannan in legume seed endosperms: Structural requirements for β-mannanase hydrolysis.

McCleary, B. V., Matheson, N. K. & Small, D. B. (1976). Phytochemistry, 15(7), 1111-1117.

Enzymes metabolizing polysaccharides and their application to the analysis of structure and function of glycans.

Matheson, N. K. & McCleary, B. V. (1985). “The Polysaccharides”, Volume 3, (G. O. Aspinall, Ed.), Academic Press Inc., pp. 1-105.

Modes of action of β-mannanase enzymes of diverse origin on legume seed galactomannans.

McCleary, B. V. (1979). Phytochemistry, 18(5), 757-763.

Effect of galactose content on the solution and interaction properties of guar and carob galactomannans.

McCleary, B. V., Amado, R., Waibel, R. & Neukom, H. (1981). Carbohydrate Research, 92(2), 269-285.

An enzymic technique for the quantitation of galactomannan in guar Seeds.

McCleary, B. V. (1981). Lebensmittel-Wissenschaft & Technologie, 14, 56-59.

Purification and properties of a β-D-mannoside mannohydrolase from guar.

McCleary, B. V. (1982), Carbohydrate Research, 101(1), 75-92.

Preparative–scale isolation and characterisation of 61-α-D-galactosyl-(1→4)-β-D-mannobiose and 62-α-D-galactosyl-(1→4)-β-D-mannobiose.

McCleary, B. V., Taravel, F. R. & Cheetham, N. W. H. (1982). Carbohydrate Research, 104(2), 285-297.

β-D-mannosidase from Helix pomatia.

McCleary, B. V. (1983). Carbohydrate Research, 111(2), 297-310.

Enzymic interactions in the hydrolysis of galactomannan in germinating guar: The role of exo-β-mannanase.

McCleary, B. V. (1983). Phytochemistry, 22(3), 649-658.

Characterisation of the oligosaccharides produced on hydrolysis of galactomannan with β-D-mannase.

McCleary, B. V., Nurthen, E., Taravel, F. R. & Joseleau, J. P. (1983). Carbohydrate Research, 118, 91-109.

Action patterns and substrate-binding requirements of β-D-mannanase with mannosaccharides and mannan-type polysaccharides.

McCleary, B. V. & Matheson, N. K. (1983). Carbohydrate Research, 119, 191-219.

The fine structures of carob and guar galactomannans.

McCleary, B. V., Clark, A. H., Dea, I. C. M. & Rees, D. A. (1985). Carbohydrate Research, 139, 237-260.

Enzymic analysis of the fine structure of galactomannans.

McCleary, B. V. (1994). “Methods in Carbohydrate Chemistry”, Vol. X, (J. N. BeMiller, D. J. Manners and R. J. Sturgeon, Eds.), John Wiley & Sons Inc., pp. 175-182.

Effect of galactose-substitution-patterns on the interaction properties of galactomannas.

Dea, I. C. M., Clark, A. H. & McCleary, B. V. (1986). Carbohydrate Research, 147(2), 275-294.

Effect of the molecular fine structure of galactomannans on their interaction properties - the role of unsubstituted sides.

Dea, I. C. M., Clark, A. H. & McCleary, B. V. (1986). Food Hydrocolloids, 1(2), 129-140.

Galactomannan changes in developing Gleditsia Triacanthos Seeds.

McCleary, B. V., Mallett, I. & Matheson, N. K. (1987). Phytochemistry, 26(7), 1889-1894.

Glycosidases—a great synthetic tool.

Scigelova, M., Singh, S. & Crout, D. H. G. (1999). Journal of Molecular Catalysis B: Enzymatic, 6(5), 483-494.

Diffusion of macromolecules in polymer solutions and gels: a laser scanning confocal microscopy study.

Burke, M. D., Park, J. O., Srinivasarao, M. & Khan, S. A. (2000). Macromolecules, 33(20), 7500-7507.

Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.

Meyer, K., Rosa, C., Hischenhuber, C. & Meyer, R. (2001). Journal of AOAC International, 84(1), 89-99.

Gelation and rheology of xanthan/enzyme-modified guar blends.

Pai, V. B. & Khan, S. A. (2002). Carbohydrate Polymers, 49(2), 207-216.

A novel enzymatic technique for limiting drug mobility in a hydrogel matrix.

Burke, M. D., Park, J. O., Srinivasarao, M. & Khan, S. A. (2005). Journal of Controlled Release, 104(1), 141-153.

Evolution of microstructure and rheology in mixed polysaccharide systems.

Pai, V., Srinivasarao, M. & Khan, S. A. (2002). Macromolecules, 35(5), 1699-1707.

Does the branching degree of galactomannans influence their effect on whey protein gelation?

Tavares, C., Monteiro, S. R., Moreno, N. & Lopes da Silva, J. A. (2005). Colloids and Surfaces A: Physicochemical and Engineering Aspects, 270, 213-219.

Enzymatic Modification of Guar Solutions.

Tayal, A., Pai, V., Kelly, R. M. & Khan, S. A. (2002). Water Soluble Polymers, (pp. 41-49), Springer US.

Rheology and microstructural changes during enzymatic degradation of a guar-borax hydrogel.

Tayal, A., Pai, V. B. & Khan, S. A. (1999). Macromolecules, 32(17), 5567-5574.

Enzyme-modified guar gum/xanthan gelation: An analysis based on cascade model.

Mao, C. F., Zeng, Y. C. & Chen, C. H. (2012). Food Hydrocolloids, 27(1), 50-59.

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