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• Description

  Amyloglucosidase is obtained by the semi-solid state fermentation of non-pathogenic and nontoxicogenic strains of the fungus Aspergillus niger.
  Amyloglucosidase is an enzyme preparation which decomposes starches or dextrins into glucose by the hydrolysis of 1,4-α, 1,6-α and 1,3-α glucosidic linkages to yield glucose. Amyloglucosidase is widely used in food and fermentation industries in the process of starch saccharification. It is also widely used as an industrial catalyst in many industries such as baking, detergents, sewage treatment, and natural sweeteners. ;

• References

  [1] http://www.fao.org
  [2] Mian Li, Michael J Hanford, Jin-Woo Kim, Tonya L Peeples (2007) Amyloglucosidase enzymatic reactivity inside lipid vesicles, 1:4
  [3] Ana Paula ManeraI, Eliana Setsuko KamimuraII, Luciana Machado BritesI, Susana Juliano Kalil (2008) Adsorption of amyloglucosidase from Aspergillus niger NRRL 3122 using ion exchange resin, Brazilian Archives of Biology and Technology, 51, 1015-1024 ;

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