Sorachim
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 GradeⅠ30U/mg-solid or more (salt free)
  • Stability Stable at - 20℃ for at least 6 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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