I.U.B. 18.104.22.168C.A.S. 9032-08-0
Starch-breaking enzymes, such as glucoamylase work together to break both α-1,4 and α-1,6 bonds to more fully digest the various types of dietary starches.
The glucoamylase (Amyloglucosidase) enzyme used by National Enzyme Company is a food grade enzyme complex obtained by controlled fermentation of Aspergillus niger. The enzyme hydrolyzes terminal 1,4-linked alpha-D-glucose residues successively from non-reducing ends of amylose chains to release free glucose. This fermentation also possesses the ability to hydrolyze alpha-1, 6-glu- cosidic linkages in isomaltose and dextrins.
FCC Amyloglucosidase Units (AGU) are defined as the amount of glucoamylase that will liberate 0.1 μmol/min of p-nitrophenol from p-nitrophenol-alpha-glucopyromoside at pH 4.3 and 50°C.
This enzyme is used in the food industry to produce glucose from starch. Amyloglucosidase has found applications in alcohol pro- duction, baking, dental hygiene, fruit juicing, waste treatment and as a digestive aid. The use of this enzyme to improve livestock nutrition and growth has been the subject of much research.
To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.
Typical Side Activities:
No recognized side activities
- Form: Dry powder
- Color: Light tan
- Odor: Free of offensive odor
- Taste: Free of offensive taste
- Effective pH Range: pH 4.0 to 6.0
- Optimum pH: pH 4.3 to 5.0
- Effective Temperature Range:Up to 65°C
- Optimum Temperature: 65°C
Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.