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A7095

Sigma-Aldrich

Amyloglucosidase from Aspergillus niger

≥260 U/mL, aqueous solution

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Synonym(s):
AMG 300L, 1,4-α-D-Glucan glucohydrolase, Exo-1,4-α-glucosidase, Glucoamylase
CAS Number:
Enzyme Commission number:
MDL number:
NACRES:
NA.54

biological source

Aspergillus niger

form

aqueous solution

specific activity

≥260 U/mL

density

~1.2 g/mL at 25 °C

storage temp.

2-8°C

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This Item
A1602A742010113
form

aqueous solution

form

ammonium sulfate suspension

form

lyophilized powder

form

powder

specific activity

≥260 U/mL

specific activity

≥40 units/mg protein

specific activity

30-60 units/mg protein (biuret)

specific activity

~120 U/mg

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

−20°C

storage temp.

2-8°C

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

100

density

~1.2 g/mL at 25 °C

density

-

density

-

density

-

General description

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.

Application

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.

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.

Legal Information

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

Pictograms

Health hazard

Signal Word

Danger

Hazard Statements

Precautionary Statements

Hazard Classifications

Resp. Sens. 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3


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Recent Advances in Basic and Applied Aspects of Industrial Catalysis, 891-891 (1998)
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)
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)
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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