Amyloglucosidase (Aspergillus niger) Powder

Reference code: E-AMGDFPD

SKU: 700004185

5.5 g - 26,000 Units/g

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Data Sheet

SDS

Certificate of Analysis

Content:

143,000 Units

Shipping Temperature:

Ambient

Storage Temperature:

Below -10^oC

Formulation:

Supplied as a lyophilised powder

Physical Form:

Powder

Stability:

> 1 year under recommended storage conditions

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:

> 25,000 U/g (40^oC, pH 4.5, soluble starch as substrate).
> 2,170 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 40^oC.

Temperature Optima:

70^oC

pH Optima:

Method recognition:

AOAC Method 2001.03, AOAC Method 2000.11, AOAC Method 2016.06, GB Standards 5009.255-2016 and ISO Standard 15914:2004

Validation of Methods

High purity Amyloglucosidase (A. niger) for use in research, biochemical enzyme assays and analytical testing applications.

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.

Publications

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.

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 (c_w), which resulted in specific mechanical energies (SME) in the range of 145-222 Whkg⁻¹ and material temperatures (T_M) 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.

Link to Article