A7095

Amyloglucosidase from Aspergillus niger

Name: Amyloglucosidase from <I>Aspergillus niger</I>
Brand: SIGMA

≥260 U/mL, aqueous solution

Synonym(s):

AMG 300L^™, 1,4-α-D-Glucan glucohydrolase, Exo-1,4-α-glucosidase, Glucoamylase

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About This Item

CAS Number:

9032-08-0

UNSPSC Code:

12352204

NACRES:

NA.54

EC Number:

3.2.1.3 (BRENDA, IUBMB)

MDL number:

MFCD00081350

Product Name

Amyloglucosidase from Aspergillus niger, ≥260 U/mL, aqueous solution

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

Quality Level

200

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Related Categories

Glycobiology Profiling Tools

Protein Biology

Proteins & Enzymes

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.

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.

Legal Information

A product of Novozymes Corp.

AMG is a trademark of Novozymes Corp.

Other Notes

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

pictograms

GHS08

signalword

Danger

hcodes

H334

pcodes

P261 - P284 - P501

Hazard Classifications

Resp. Sens. 1

Storage Class

10 - Combustible liquids

wgk

WGK 3

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Certificates of Analysis (COA)

Lot/Batch Number

0000520249

0000515229

0000444279

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Physicochemical and digestibility properties of double-modified banana ( Musa paradisiaca L.) starches.

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

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)

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)

Biodiversity: New Leads for the Pharmaceutical and Agrochemical Industries, 12(5), 183-183 (2000)

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