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α-Glucosidase (yeast maltase)

alpha-Glucosidase yeast maltase E-MALTS
Product code: E-MALTS
€156.00

2,000 Units

Prices exclude VAT

Available for shipping

Content: 2,000 Units
Shipping Temperature: Ambient
Storage Temperature: 2-8oC
Formulation: In 3.2 M ammonium sulphate
Physical Form: Suspension
Stability: > 4 years at 4oC
Enzyme Activity: α-Glucosidase
EC Number: 3.2.1.20
CAZy Family: GH13
CAS Number: 9001-42-7
Synonyms: alpha-glucosidase; alpha-D-glucoside glucohydrolase
Source: Yeast
Molecular Weight: 52,000
Concentration: Supplied at ~ 1,000 U/mL
Expression: From Yeast
Specificity: Hydrolysis of terminal, non-reducing (1,4)-linked α-D-glucose residues with release of D-glucose. 
Specific Activity: ~ 120 U/mg (40oC, pH 6.8 on pNP-α-Glucosidase)
Unit Definition: One Unit of α-glucosidase activity is defined as the amount of enzyme required to produce one µmole of p-nitrophenol from pNP-α-Glucosidase (10 mM) in sodium phosphate buffer (100 mM), pH 6.8 at 40oC.
Temperature Optima: 40oC
pH Optima: 6.8
Application examples: Applications in carbohydrate research and in the food and feeds, brewing and biofuels industries.

High purity α-Glucosidase (yeast maltase) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

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Documents
Certificate of Analysis
Safety Data Sheet
FAQs Booklet
Publications
Publication
Measurement of the distribution of non‐structural carbohydrate composition in onion populations by a high‐throughput microplate enzymatic assay.

Revanna, R., Turnbull, M. H., Shaw, M. L., Wright, K. M., Butler, R. C., Jameson, P. E. & McCallum, J. A. (2013). Journal of the Science of Food and Agriculture, 93(10), 2470-2477.

Background: Non-structural carbohydrate (NSC; glucose, fructose, sucrose and fructan) composition of onions (Allium cepa L.) varies widely and is a key determinant of market usage. To analyse the physiology and genetics of onion carbohydrate metabolism and to enable selective breeding, an inexpensive, reliable and practicable sugar assay is required to phenotype large numbers of samples. Results: A rapid, reliable and cost-effective microplate-based assay was developed for NSC analysis in onions and used to characterise variation in tissue hexose, sucrose and fructan content in open-pollinated breeding populations and in mapping populations developed from a wide onion cross. Sucrose measured in microplates employing maltase as a hydrolytic enzyme was in agreement with HPLC-PAD results. The method revealed significant variation in bulb fructan content within open-pollinated ‘Pukekohe Longkeeper’ breeding populations over a threefold range. Very wide segregation from 80 to 600 g kg−1 in fructan content was observed in bulbs of F2 genetic mapping populations from the wide onion cross ‘Nasik Red × CUDH2150’. Conclusion: The microplate enzymatic assay is a reliable and practicable method for onion sugar analysis for genetics, breeding and food technology. Open-pollinated onion populations may harbour extensive within-population variability in carbohydrate content, which may be quantified and exploited using this method. The phenotypic data obtained from genetic mapping populations show that the method is well suited to detailed genetic and physiological analysis.

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Safety Information
Symbol : Not Applicable
Signal Word : Not Applicable
Hazard Statements : Not Applicable
Precautionary Statements : Not Applicable
Safety Data Sheet
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