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.
[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
Amyloglucosidase from Aspergillus niger is used to hydrolyze α-D-glucosides. It may be used in the brewing of beer and in the production of bread and juices. Amyloglucosidase, from Sigma, has been used to hydrolyze glycogen into glucose monomers in order to study lipid accumulation in skeletal muscle .
Amyloglucosidase is used to hydrolyze α-D-glucosides. It may be used in the brewing of beer and in the production of bread and juices. Amyloglucosidase, from Rhizopus sp., has been used to study the cleavage of oligosaccharides during ER-associated degradation of proteins (ERAD). The enzyme has been used in the glycosylation of N-vanillyl-nonanamide to form a water-soluble component with pharmacological applications. The glycogen was estimated in stipe residue of Coprinus cinereus by treating with amyloglucosidase and measuring the amount of glucose produced.
Amyloglucosidase from Aspergillus niger can be used for the hydrolyzation of terminal α1,4- and α1,6-glucosidic bonds (glucose-glucose bonds) in polysaccharides (e.g., starch, dextrins, glycogen), removing glucose units sequentially from the non-reducing end of the molecule. The enzyme will also cleave maltose and maltosides (maltotriose, maltotetraose, etc.).
An enzyme used commercially to convert starches to dextrose.
Amyloglucosidase, a 1,4-α-D-glucan glucohydrolase, is a disaccharidase–type α-glucosidase. It is synthesized by several Aspergillus genus species. This exo-enzyme is one of the major industrial enzymes. The stability of amyloglucosidase can be increased by immobilization.
Flammability and Explosibility
Not classified
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 .
When heated to
decomposition it emits acrid smoke and
irritating fumes .
