|Content:||20 mL or 50 mL|
|Formulation:||In buffered solution|
|Stability:||> 4 years at 4oC|
|Synonyms:||glucan 1,4-alpha-glucosidase; 4-alpha-D-glucan glucohydrolase; glucoamylase|
|Expression:||From Aspergillus niger|
|Specificity:||Hydrolysis of terminal (1,4)-linked α-D-glucose residues successively from non-reducing ends of the chains with release of β-D-glucose.|
~ 36 U/mg (40oC, pH 4.5 on soluble starch);
~ 400 U/mL on p-nitrophenyl β-maltoside;
~ 6,520 U/mL on soluble starch
|Unit Definition:||One Unit of amyloglucosidase activity is defined as the amount of enzyme required to release one µmole of glucose reducing-sugar equivalents per minute from soluble starch (10 mg/mL) at pH 4.5 at 40oC.|
|Application examples:||This enzyme is recommended for use in Total Dietary Fiber analytical procedures and the Megazyme Total Starch test method. The preparation is free of glycerol so can be used in TDF procedures where glycerol is used as an internal standard (e.g. AOAC Method 2001.03/AACC Method 32-41.01; the Matsutani Method).|
High purity Amyloglucosidase (Aspergillus niger) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
Data booklets for each pack size are located in the Documents tab.
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Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei.
Li, S., Chen, C., Ji, Y., Lin, J., Chen, X. & Qi, B. (2018). Journal of Cereal Science, 84, 83-89.
The effect of fermentation with Lactobacillus casei on selected parameters of quinoa seeds (QS) was studied. The protein, free amino acids, carbohydrate, ash, thiamin (B1) and riboflavin (B2) of fermented quinoa seeds (FQS) were significantly (p < 0.05) higher than QS. Fermentation of quinoa seeds increased the DPPH radical scavenging activity, reducing ability and Fe2+-chelating activity in comparison with QS. However, the contents of fat and dietary fibre decreased by 52.05% and 45.87%, respectively. FQS showed a higher (p < 0.05) total phenolic content (16.53 mg gallic acid equivalent (GAE) g−1 extract, dry weight) than QS (13.85 mg GAE g−1). Fermentation resulted in an increase in free phenolics and a decrease in bound phenolics. With regard to amino acid compositions, FQS showed higher essential amino acids and an essential amino acid index than QS. The percentages of protein <180 kDa fractions increased from 39.31% to 61.94% after fermentation. FQS showed an increase of total volatile compounds from 30 to 47 after fermentation, and they belong to different kinds of volatile compounds: acids, aldehydes, alcohols, ketones, phenols, alkanes, alkene and esters. The L. casei fermentation could be recommended as a promising method to improve the quality of quinoa seeds.Hide Abstract