Unfortunately, the formulation of this solution is considered proprietary. There is no information regarding further dilutions, however the optimum pH is 4.5. Any aqueous diluent should be in this approximate range. See the table below to review the pH on enzyme activity.
A7095
Amyloglucosidase from Aspergillus niger
≥260 U/mL, aqueous solution
Synonym(s):
AMG 300L™, 1,4-α-D-Glucan glucohydrolase, Exo-1,4-α-glucosidase, Glucoamylase
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Select a Size
50 ML
PLN 674.00
About This Item
CAS Number:
MDL number:
UNSPSC Code:
12352204
NACRES:
NA.54
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biological source
Aspergillus niger
Quality Level
form
aqueous solution
specific activity
≥260 U/mL
density
~1.2 g/mL at 25 °C
storage temp.
2-8°C
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This Item | 10113 | A2910 | A9913 |
|---|---|---|---|
| specific activity ≥260 U/mL | specific activity ~120 U/mg | specific activity - | specific activity - |
| biological source Aspergillus niger | biological source - | biological source - | biological source - |
| form aqueous solution | form powder | form powder | form liquid |
| storage temp. 2-8°C | storage temp. 2-8°C | storage temp. −20°C | storage temp. 2-8°C |
| Quality Level 200 | Quality Level 100 | Quality Level 200 | Quality Level 100 |
| density ~1.2 g/mL at 25 °C | density - | density - | density - |
General description
Application
Biochem/physiol Actions
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.[6] 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.[7][8]
Other Notes
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
Legal Information
A product of Novozymes Corp.
AMG is a trademark of Novozymes Corp.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Resp. Sens. 1
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
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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
Recent Advances in Basic and Applied Aspects of Industrial Catalysis, 891-891 (1998)
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)
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)
Related Content
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Can I dilute the amyloglucosidase enzyme (A7095) in distilled/deionized water or should I use any specific buffer for dilution?
1 answer -
What is the optimum temperature of this enzyme?
1 answer-
The optimal temperature is 70 - 75 °C
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Could you please provide the source of the A7095 and the molecular weight of the enzyme? and is this a pure enzyme?
1 answer-
The source of this product can be found on the lot specific Certificate of Origin. This product is from species ASPERGILLUS NIGER. Please access a Certificate of Origin in the DOCUMENTATION section under 'Certificate of Origin':
https://www.sigmaaldrich.com/product/sigma/a7095#product-documentationAmyloglucosidase from A. niger exists as two isoforms with molecular weights of 69,810 kDa and 89,130 kDa, as determined by SDS-PAGE. See: Starch, 34, 346 (1982). The units/mL is determined per batch as reported in Certificate of Analysis. The purity is not part of product specification and is not determined.
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