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Glucoamylase
Reference: GLA-111

Glucoamylase

Glucoamylase from Rhizopus sp. Starch + nH2O ----> β-D-glucose Starch + nH2O <---- β-D-glucose This enzyme is used for structural investigation of carbohydrates and for enzymatic determination of α-amylase when coupled with the related enzymes in clinical analysis.
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DESCRIPTION
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  • Name: 1,4-α-D-Glucan glucohydrolase
  • Appearance: White amorphous powder, lyophilized.
  • Activity: Grade Ⅰ, 30U/mg-solid or more
  • Stability: Stable at - 20℃ for at least 12 months
  • Molecular weight: Approx. 70,000
  • Michaelis constants: 11±1.1×10-4 M (Maltose), 3.6±0.51×10-4M (Maltotriose), 2.5±0.33×10-4M (Maltotetraose), 1.6±0.02×10-4M (Maltopentaose)
  • Structure: Glycoprotein［E280nm1cm (1%)＝14.5］
  • Optimum pH: 4.5－5.0
  • Optimum temperature: 60℃
  • pH Stability: pH 4.0－8.5 (25℃, 20hr)
  • Thermal stability: Below 45℃ (pH 5.5, 10min)
  • Substrate specificity: This enzyme completely hydrolyzes soluble starch amylopectin, Glycogen, α-orβ-limit dextrin, Amylose, maltooligosaccharides and panose.
  • EC # 3.2.1.3
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