Not available outside of the UK & Ireland.

Application

Amyloglucosidase from Aspergillus niger is used for the determination of starch.

Biochem/physiol Actions

Amyloglucosidase from Aspergillus niger is capable of hydrolyzing the α-D-(1-4) and α-(1,6) glucosidic bonds of starch and malto-oligosaccharides. Amyloglucosidase is an extracellular enzyme that converts starch to dextrins and glucose. The enzyme is used in the starch-processing industry in the commercial production of D-glucose from corn syrup.

General description

Amyloglucosidase, a 1,4-α-D-glucan glucohydrolase, is a disaccharidase–type α-glucosidase. It is synthesized by several Aspergillus genus species. This exo-enzyme is one of the major industrial enzymes. The stability of amyloglucosidase can be increased by immobilization.

Other Notes

For life science research only. Not for use in diagnostic procedures.

Preparation Note

Working concentration: Working concentration of conjugate depends on application and substrate.The following concentrations should be taken as a guideline: Western blot: 1 to 10 µg/mlWorking solution: Tris-buffered saline containing 0.1% Tween 20.Storage conditions (working solution): 2 to 8 °C

Specificity

Cleaves terminal glucoses that are α1,4- or α1,6-linked to an oligo- or polysaccharide of multiple glucose units. The product is D-glucose.