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Amyloglucosidase from Aspergillus niger

≥260 U/mL, aqueous solution

AMG 300L, Glucoamylase, 1,4-α-D-Glucan glucohydrolase, Exo-1,4-α-glucosidase
Número CAS:
Número da licença da enzima:
Número MDL:

Nível de qualidade



aqueous solution

specific activity

≥260 U/mL


~1.2 g/mL at 25 °C

temperatura de armazenamento


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Descrição geral

Stabilized with glucose.
Amyloglucosidase is a disaccharidase−type alpha-glucosidase, produced by several species of Aspergillus genus. Immobilization of amyloglucosidase is known to increased its stability.


Amyloglucosidase from Aspergillus niger has been used in in vitro digestions. It has also been used in the isolation of insoluble and soluble dietary fibre from quinoa and amaranth.


50 mL in glass bottle

Ações bioquímicas/fisiológicas

Amyloglucosidase from Aspergillus niger is capable of hydrolyzing the α-D-(1-4), the α-D-(1-6), and the α-D-(1-3) glucosidic bonds of oligosaccharides. Amyloglucosidase is an extracellular enzyme that converts starch to dextrins and glucose. The enzyme is used in the starch-processing industry for the commercial production of D-glucose from corn syrups.

Informações legais

A product of Novozymes Corp.
AMG is a trademark of Novozymes Corp.

Storage Class Code

12 - Non Combustible Liquids



Ponto de fulgor (ºF)

Not applicable

Ponto de fulgor (ºC)

Not applicable

Certificado de análise

Certificado de origem

Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans
Lamothe Lisa M, et al.
Food Chemistry, 167(4), 490-496 (2015)
Recent Advances in Basic and Applied Aspects of Industrial Catalysis, 891-891 (1998)
Fandila Carlos-Amaya et al.
Journal of agricultural and food chemistry, 59(4), 1376-1382 (2011-01-11)
Banana starch was chemically modified using single (esterification or cross-linking) and dual modification (esterification-cross-linking and cross-linking-esterification), with the objective to increase the slowly digestible starch (SDS) and resistant starch (RS) concentrations. Physicochemical properties and in vitro digestibility were analyzed. The...
Effect of two barley beta-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti
Chillo, S and Ranawana, DV and Henry, CJK
Food Sci. Technol., 44(4), 940-948 (2011)
Biodiversity: New Leads for the Pharmaceutical and Agrochemical Industries, 12(5), 183-183 (2000)

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