Amyloglucosidase (Aspergillus niger

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

EC 3.2.1.3
CAZy Family: GH15
CAS: 9032-08-0

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

From Aspergillus niger
Lyophilised powder. Electrophoretically homogenous. 

High purity. Recommended for use in AOAC Method 997.08 (fructan). 

Specific activity:
~ 35 U/mg (40oC, pH 4.5 on soluble starch).

Stability: > 4 years at -20oC.

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

Product Code
Content/Size
Stock
Price
Qty
E-AMGFR-500MG
500 mg
$536.00
E-AMGFR-100MG
100 mg
$197.00

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DESCRIPTION

Amyloglucosidase (Aspergillus niger

EC 3.2.1.3
CAZY Family: GH15

CAS: 9032-08-0

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

Form:
Lyophilised powder.

Stability: 
> 4 years at -20oC.

Specific activity:
~ 35 U/mg (40oC, pH 4.5 on 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.

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

Applications:
Recommended for use in AOAC Method 997.08 (fructan).

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 amyloglucosidase using P-nitrophenyl β-maltoside as substrate.

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

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.

Enzyme resistance and structural organization in extruded high amylose maize starch.

Shrestha, A. K., Ng, C. S., Lopez-Rubio, A., Blazek, J., Gilbert, E. P. & Gidley, M. J. (2010). Carbohydrate Polymers, 80(3), 699-710.