Merck, 11202332001, Amyloglucosidase

General description
Amyloglucosidase, a 1,4-α-D-glucan glucohydrolase, is a disaccharidase–type α-glucosidase. It is synthesized by several Aspergillus genus species. This exo-enzyme is one of the major industrial enzymes. The stability of amyloglucosidase can be increased by immobilization.
Application
Amyloglucosidase from Aspergillus niger is used for the determination of starch.
Biochem/physiol Actions
Amyloglucosidase from Aspergillus niger is capable of hydrolyzing the α-D-(1-4) and α-(1,6) glucosidic bonds of starch and malto-oligosaccharides. Amyloglucosidase is an extracellular enzyme that converts starch to dextrins and glucose. The enzyme is used in the starch-processing industry in the commercial production of D-glucose from corn syrup.
Cleaves terminal glucoses that are α1,4- or α1,6-linked to an oligo- or polysaccharide of multiple glucose units. The product is D-glucose.
Preparation Note
Working concentration: Working concentration of conjugate depends on application and substrate.

The following concentrations should be taken as a guideline:
Western blot: 1 to 10 μg/ml

Working solution: Tris-buffered saline containing 0.1% Tween 20.

Storage conditions (working solution): 2 to 8 °C
Other Notes
For life science research only. Not for use in diagnostic procedures.