Amyloglucosidase / Saccharifying Amylase / Glucoamylase / Gamma-Amylase / Alpha-1,4-Glucan Hydrolase / Starch Defatting Enzyme / Amyloglucosidase from Aspergillus niger

English Name: Gluco-Amylase; Amyloglucosidase from aspergillus niger; Amyloglucosidase; 1,4-α-D-Glucan glucohydrolase; Exo-1,4-α-glucosidase

Other Names: Saccharifying amylase; Starch glucosidase; Glucose amylase; γ-Amylase; α-1,4-Glucan hydrolase; Starch degreasing enzyme

CAS Number: 9032-08-0

Grade: BR

Activity: ≥100 units/mg

Activity Definition: One unit of enzyme activity (U) is defined as the amount of enzyme that hydrolyzes soluble starch to produce 1 mg of glucose per hour under the conditions of 40°C and pH 4.6, per gram of enzyme powder or per milliliter of enzyme solution.

Moisture: ≤8.0%

Heavy Metals: ≤0.004%

Optimum Temperature: 58–60°C

Optimum pH: 4.5

Appearance: Off-white to light yellow powder, obtained through deep-tank ventilation fermentation and extraction from an economical strain of Aspergillus niger. Effective temperature range: 55–60°C; effective pH range: 4.0–5.0. Molecular weight: 80–97 kDa

Usage: Biochemical research. Capable of cleaving α-1,4 and α-1,6 bonds from the non-reducing ends of starch chains, thereby hydrolyzing starch into glucose. Used for glycogen determination in yeast cells; synthesis of iso-oligosaccharides using glucoamylase.

Usage Notes: This product exhibits good acid resistance, with stable activity at 25°C and pH 3. Maximum activity is observed at 55–60°C. Significant loss of activity occurs after 30 minutes at 60°C, and all activity is lost above 80°C.

Storage: 2–8°C