Amyloglucosidase (Aspergillus niger

High purity Amyloglucosidase (Aspergillus niger) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

CAZy Family: GH15
CAS: 9032-08-0

glucan 1,4-alpha-glucosidase; 4-alpha-D-glucan glucohydrolase  

From A. niger. High purity. Electrophoretically homogeneous.
Stabilised liquid in 50% (v/v) glycerol.

For use in Megazyme Total Starch and Dietary Fiber methods. Amyloglucosidase, Fructanase (E-FRMXPD) and Isoamylase (E-ISAMY) are used in the enzyme hydrolysis step of two validated methods for the determination of polydextrose (a low molar mass dietary fiber) in foods: AOAC method 2000.11 and Chinese GB Standard 5009.245-2016.

E-AMGDF-A-100ML specifically to be used with ANKOMTDF Dietary Fiber Analyzer.

Specific activity:
~ 36 U/mg (40oC, pH 4.5 on soluble starch);
~ 200 U/mL (40oC, pH 4.5, p-nitrophenyl β-maltoside);
~ 3,260 U/mL (40oC, pH 4.5, soluble starch).

Stability: > 4 years at 4oC.

Data booklets for each pack size are located in the Documentation tab.

View Megazyme’s latest Guide for Dietary Fiber Analysis.

Product Code

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Validation of Methods



AOAC Method 2000.11


Amyloglucosidase (Aspergillus niger

CAZy Family: GH15
CAS: 9032-08-0

glucan 1,4-alpha-glucosidase; 4-alpha-D-glucan glucohydrolase 

Stabilised liquid in 50% (v/v) glycerol.

> 4 years at 4oC.

Specific activity:
~ 36 U/mg (40oC, pH 4.5 on soluble starch);
~ 200 U/mL (40oC, pH 4.5, p-nitrophenyl β-maltoside); 
~ 3,260 U/mL (40oC, pH 4.5, soluble starch).

Unit definition:
One Unit of amyloglucosidase activity is defined as the amount of enzyme required to release one μmole of D-glucose reducing-sugar equivalents per minute from soluble starch at pH 4.5 and 40oC.

Hydrolysis of terminal α-1,4 and α-1,6 D-glucose residues successively from non-reducing ends of maltodextrins.

Applications for the measurement of starch and dietary fiber in the food and feeds industry.

Hydrolysis of α-D-glucans and α-D-gluco-oligosaccharides by cladosporium resinae glucoamylases.

McCleary, B. V. & Anderson, M. A. (1980). Carbohydrate Research, 86(1), 77-96.

Measurement of dietary fibre components: the importance of enzyme purity, activity and specificity.

McCleary, B. V. (2001), “Advanced Dietary Fibre Technology”, (B. V. McCleary and L. Prosky, Eds.), Blackwell Science, Oxford, U.K., pp. 89-105.

Dietary fiber and available carbohydrates.

McCleary, B. V. & Rossiter, P. C. (2007). “Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values”, (Dennis T. Gordon and Toshinao Goda, Eds.), AACC International, Inc., pp. 31-59.

Measurement of amyloglucosidase using P-nitrophenyl β-maltoside as substrate.

McCleary, B. V., Bouhet, F. & Driguez, H. (1991). Biotechnology Techniques, 5(4), 255-258.

Measuring dietary fibre.

McCleary, B. V. (1999). The World of Ingredients, 50-53.

Enzyme purity and activity in fibre determinations.

McCleary, B. V. (1999). Cereal Foods World, 44(8), 590-596.

Importance of enzyme purity and activity in the measurement of total dietary fibre and dietary fibre components.

McCleary, B. V. (2000). Journal of AOAC International, 83(4), 997-1005.

Two issues in dietary fiber measurement.

McCleary, B. V. (2001). Cereal Foods World, 46, 164-165.

Dietary fibre analysis.

McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.

Measurement of novel dietary fibres.

McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.

An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates.

McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.

Development and evaluation of an integrated method for the measurement of total dietary fibre.

McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.

Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study.

McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.

Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study.

McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, P., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.

Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32-45.01): Evaluation and updates.

McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.

Modification to AOAC Official Methods 2009.01 and 2011.25 to allow for minor overestimation of low molecular weight soluble dietary fiber in samples containing starch.

McCleary, B. V. (2014). Journal of AOAC International, 97(3), 896-901.

Measurement of Starch: Critical evaluation of current methodology.

B. V. McCleary, L. M. J. Charmier & V. A. McKie. (2018). Starch‐Stärke, 71(1-2), 1800146.

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.

Kamal-Eldin, A., Lærke, H. N., Knudsen, K. E. B., Lampi, A. M., Piironen, V., Adlercreutz, H., Katina, K., Poutanen, K. & Aman, P. (2009). Food & nutrition research, 53.

Relationship of grain fructan content to degree of polymerisation in different barleys.

Nemeth, C., Andersson, A. A. M., Andersson, R., Mangelsen, E., Sun, C. & Åman, P. (2014). Food and Nutrition Sciences, 5, 581-589.

How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?

Rakha, A., Åman, P. & Andersson, R. (2011). International journal of molecular sciences, 12(5), 3381-3393.

Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities.

Monro, J. A., Mishra, S. & Venn, B. (2010). British Journal of Nutrition, 103(2), 295-305.

Effect of processing on slowly digestible starch and resistant starch in potato.

Mishra, S., Monro, J. & Hedderley, D. (2008). Starch‐Stärke, 60(9), 500-507.

Investigation of digestibility in vitro and physicochemical properties of A- and B- type starch from soft and hard wheat flour.

Liu, Q., Gu, Z., Donner, E., Tetlow, I. & Emes, M. (2007). Cereal Chemistry, 84(1), 15-21.

Determination of resistant short-chain carbohydrates (non-digestible oligosaccharides) using gas–liquid chromatography.

Quigley, M. E., Hudson, G. J. & Englyst, H. N. (1999). Food Chemistry, 65(3), 381-390.

The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China.

Liu, Q., Donner, E., Yin, Y., Huang, R. L. & Fan, M. Z. (2006). Food Chemistry, 99(3), 470-477.

Development and physicochemical characterization of new resistant citrate starch from different corn starches.

Xie, X. S. & Liu, Q. (2004). Starch‐Stärke, 56(8), 364-370.

Determination of “Net Carbohydrates” using high-performance anion exchange chromatography.

Lilla, Z., Sullivan, D., Ellefson, W., Welton, K. & Crowley, R. (2005). Journal of AOAC International, 88(3), 714-719.

Cereal Byproducts have Prebiotic Potential in Mice Fed a High-fat Diet.

Berger, K., Falck, P., Linninge, C.,Nilsson, U., Axling, U., Grey, C., Stålbrand, H., Karlsson, E. N., Nyman, M., Holm, C. & Adlercreutz, P. (2014). Journal of Agricultural and Food Chemistry, 62(32), 8169-8178.

Extraction of β-glucan from oats for soluble dietary fiber quality analysis.

Doehlert, D. C., Simsek, S. & McMullen, M. S. (2012). Cereal Chemistry, 89(5), 230-236.

Effect of dietary starch source on growth performances, digestibility and quality traits of growing pigs.

Doti, S., Suárez-Belloch, J., Latorre, M. A., Guada, J. A. & Fondevila, M. (2014). Livestock Science, 164, 119-127.

Rapid optimization of enzyme mixtures for deconstruction of diverse pretreatment/biomass feedstock combinations.

Banerjee, G., Car, S., Scott-Craig, J. S., Borrusch, M. S. & Walton, J. D. (2010). Biotechnology for Biofuels, 3(1), 22.

Mechanism of hydrolysis of native and cooked starches from different botanical sources in the presence of tea extracts.

Guzar, I., Ragaee, S. & Seetharaman, K. (2012). Journal of Food Science, 77(11), C1192-C1196.

Functional interactions between starch synthase III and isoamylase-type starch-debranching enzyme in maize endosperm.

Lin, Q., Huang, B., Zhang, M., Zhang, X., Rivenbark, J., Lappe, R. L., James, M. G., Myers, A. M. & Hennen-Bierwagen, T. A. (2012). Plant Physiology, 158(2), 679-692.

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.