The product has been successfully added to your shopping list.

Amyloglucosidase (Aspergillus niger) Powder

Product code: E-AMGDFPD
€178.00

4 g - 36,000 Units/g

Prices exclude VAT

Available for shipping

North American customers click here
Content: 4 g - 36,000 Units/g
Shipping Temperature: Ambient
Storage Temperature: Below -10oC
Formulation: Supplied as a lyophilised powder
Physical Form: Powder
Stability: Minimum 1 year at < -10oC. Check vial for details.
Enzyme Activity: Amyloglucosidase
EC Number: 3.2.1.3
CAZy Family: GH15
Synonyms: 4-alpha-D-glucan glucohydrolase; glucoamylase
Source: Aspergillus niger
Molecular Weight: 143,500
Expression: From Aspergillus niger
Specificity: Hydrolysis of terminal α-1,4 and α-1,6 D-glucose residues successively from non-reducing ends of maltodextrins.
Specific Activity: ~ 36,000 U/g (40oC, pH 4.5, soluble starch as substrate). 
~ 3,100 U/g on p-nitrophenyl β-maltoside
Unit Definition: One Unit of amyloglucosidase activity is defined as the amount of enzyme required to release one µmole of D-glucose reducing-sugar equivalents per minute from soluble starch at pH 4.5 and 40oC.
Temperature Optima: 70oC
pH Optima: 4
Method recognition: AOAC Method 2001.03, AOAC Method 2000.11, AOAC Method 2016.06, GB Standards 5009.255-2016 and ISO Standard 15914:2004

High purity Amyloglucosidase (A. niger) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

Amyloglucosidase. From A. niger. High purity. For use in Megazyme Total Starch and Dietary Fiber methods. Specifically prepared for use in AOAC Method 2001.03 which requires enzymes free of glycerol. This AMG is used in combination with thermostable α-amylase (Cat. No. E-BLAAM) and protease powder (Cat. No. E-BSPRPD). For use, the AMG is dissolved in water at a rate of 1 g/10 mL and 0.2 mL is used per assay. Electrophoretically homogeneous. Lyophilised powder.

Also suitable for use in AOAC 2001.03, AOAC Method 2000.11, AOAC Method 2016.06, GB Standards 5009.255-2016 and ISO Standard 15914:2004.

We have extensive choices for different Carbohydrate Active enZYmes.

Validation of Methods

 ISO Standard Megazyme

Documents
Certificate of Analysis
Safety Data Sheet
Data Sheet
Publications
Publication

Extrusion processing of pure chokeberry (Aronia melanocarpa) pomace: Impact on dietary fiber profile and bioactive compounds.

Schmid, V., Steck, J., Mayer-Miebach, E., Behsnilian, D., Bunzel, M., Karbstein, H. P. & Emin, M. A. (2021). Foods, 10(3), 518.

The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing on pure chokeberry (Aronia melanocarpa) pomace powder (CPP) rich in DF and polyphenols (PP) focusing on the content and profile of the DF fractions, stability of PP, and techno-functional properties of the extrudates. Using a co-rotating twin-screw extruder, different screw speeds were applied to CPP with different water contents (cw), which resulted in specific mechanical energies (SME) in the range of 145-222 Whkg−1 and material temperatures (TM) in the range of 123-155°C. High molecular weight soluble DF contents slightly increase with increasing thermomechanical stress up to 16.1 ± 0.8 g/100 g dm as compared to CPP (11.5 ± 1.2 g/100 g dm), but total DF (TDF) contents (58.6 ± 0.8 g/100 g dm) did not change. DF structural analysis revealed extrusion-based changes in the portions of pectic polysaccharides (type I rhamnogalacturonan) in the soluble and insoluble DF fractions. Contents of thermolabile anthocyanins decrease linearly with SME and temperature from 1.80 ± 0.09 g/100 g dm in CPP to 0.24 ± 0.06 g/100 g dm (222 Whkg−1, 155°C), but phenolic acids and flavonoids appear to be largely unaffected. Resulting techno-functional (water absorption and water solubility) and physical properties related to the sensory characteristics (expansion, hardness, and color) of pure CPP extrudates support the expectation that granulated CPP extrudates may be a suitable food ingredient rich in DF and PP.

Hide Abstract
Safety Information
Symbol : GHS08
Signal Word : Danger
Hazard Statements : H334
Precautionary Statements : P261, P284, P304+P340, P342+P311, P501
Safety Data Sheet
Customers also viewed
Protease Subtilisin A from Bacillus licheniformis E-BSPRT
Protease (Subtilisin A from Bacillus licheniformis)
€212.00
Amyloglucosidase Aspergillus niger E-AMGDF
Amyloglucosidase (Aspergillus niger)
€58.00
Ambersep 200 H+ Ion Exchange Resin G-AMBH
Ambersep 200 H+ Ion Exchange Resin
€131.00
Protease Subtilisin A from Bacillus licheniformis Powder E-BSPRPD
Protease Subtilisin A (from Bacillus licheniformis) Powder
€173.00
Hexokinase/Glucose-6-phosphate dehydrogenase E-HKGDH
Hexokinase/Glucose-6-phosphate dehydrogenase
€144.00
Amyloglucosidase Rhizopus sp E-AMGPU
Amyloglucosidase (Rhizopus sp.)
€178.00
Total Starch HK Assay Kit K-TSHK TSHK
Total Starch HK Assay Kit
€274.00
Resistant Starch Assay Kit K-RSTAR RSTAR
Resistant Starch Assay Kit
€227.00