Sigma-Aldrich Amyloglucosidase from Aspergillus niger. ≥260 U/mL, aqueous solution. 50 mL

Stabilized with glucose.
Amyloglucosidase is a disaccharidase−type alpha-glucosidase,[1] produced by several species of Aspergillus genus.[2] Immobilization of amyloglucosidase is known to increased its stability.[3]

Amyloglucosidase from Aspergillus niger has been used in in vitro digestions.[4] It has also been used in the isolation of insoluble and soluble dietary fibre from quinoa and amaranth.[5]

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]

View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer

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