Isoamylase (Glycogen 6-glucanohydrolase)
(Flavobacterium odoratum)
| Content: | 800 Units or 200 Units |
| Shipping Temperature: | Ambient |
| Storage Temperature: | 4oC |
| Formulation: | In 3.2 M ammonium sulphate |
| Physical Form: | Suspension |
| Stability: | > 1 year under recommended storage conditions |
| Enzyme Activity: | Isoamylase |
| EC Number: | 3.2.1.68 |
| CAZy Family: | GH13 |
| CAS Number: | 9067-73-6 |
| Synonyms: | isoamylase; glycogen 6-alpha-D-glucanohydrolase |
| Source: | Flavobacterium odoratum |
| Molecular Weight: | 83,000 |
| Concentration: | Supplied at ~ 200 U/mL |
| Expression: | Purified from Flavobacterium odoratum |
| Specificity: | Hydrolysis of (1,6)-α-D-glucosidic branch linkages in glycogen, amylopectin and their β-limit dextrins. |
| Specific Activity: | ~ 140 U/mg (40oC, pH 6.0 with 1 mM CaCl2 on oyster glycogen) |
| Unit Definition: | One Unit of isoamylase activity is defined as the amount of enzyme required to release one µmole of glucose reducing sugar equivalents per minute from oyster glycogen (10 mg/mL) in MES buffer (100 mM, pH 6.0) plus 1 mM CaCl2 at 40oC. |
| Temperature Optima: | 50oC |
| pH Optima: | 6 |
| Application examples: | Applications in carbohydrate research and in the food and feeds, and cereals industry. |
| Method recognition: | AOAC Method 2000.11 and GB Standard 5009.245-2016 |
The E-ISAMYFO-200U pack size has been discontinued (read more).
Pure Isoamylase (Glycogen 6-glucanohydrolase) (Flavobacterium odoratum) for use in biochemical enzyme assays and analytical testing applications. Isoamylase, Fructanase (E-FRMXPD) and Amyloglucosidase (E-AMGDF) are used in the enzyme hydrolysis step of two validated methods for the determination of polydextrose (a low molar mass dietary fiber) in foods: AOAC method 2000.11 and Chinese GB Standard 5009.245-2016.
Display our diverse range of cost effective CAZymes.
Validation of Methods
Regulation of naked oat starch structure and thermal properties: the key role of phosphorus.
Feng, W., Huang, Z., Pan, B., Zhang, T., Jin, Z. & Miao, M. (2025). Food Bioscience, 68, 106673.
Phosphorus, a key trace element, significantly influences starch structure and functionality. However, its specific effects on naked oat starch remain unclear, limiting further development and industrial applications. This study explored the relationship between the chemical composition, molecular structure, and thermodynamic properties of six Chinese naked oat starch varieties extracted via the alkali method, with a particular focus on their phosphorus content. Results showed that all starch samples exhibited A-type crystallinity, irregular polygonal granules, and dense structures, with phosphorus content varying from 416.6 to 904.1 ppm. Crystallinity and thermal analyses revealed substantial differences in starch properties across varieties. Notably, some naked oat starches with higher amylopectin A-chain proportions exhibited elevated relative crystallinity, gelatinization temperatures, and thermal stability due to higher phosphorus content. Pearson correlation analysis revealed positive correlations between phosphorus content and amylopectin B2 (DP 25–36) and B3 (DP > 36) chain proportions, gelatinization enthalpy (r = 0.97, p < 0.05), onset temperature (r = 0.82, p < 0.05) and breakdown viscosity (r = 0.98, p < 0.05), but a negative correlation with peak viscosity (r = −0.62, p < 0.05). The long chains of amylopectin (DP > 24) provide more binding sites and space, facilitating the interaction of phospholipids and the formation of complexes, thereby enhancing crystalline order and thermal stability. Overall, this study elucidates the critical role of phosphorus in modulating naked oat starch structure and thermodynamic behavior, providing valuable insights for the industrial application of starch.
Hide Abstract| Symbol : | Not Applicable |
| Signal Word : | Not Applicable |
| Hazard Statements : | Not Applicable |
| Precautionary Statements : | Not Applicable |
