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You are here:Home » Molecular Biology » MB-Enzymes, Glycosidase » Glucoamylase, Rhizopus sp. ( -Amylase, EC, Glucan 1,4- -glucosidase, amyloglucosidase, Exo-1,4- -glucosidase, lysosomal -glucosidase, 1,4- -D-glucan glucohydrolase)

Glucoamylase, Rhizopus sp. ( -Amylase, EC, Glucan 1,4- -glucosidase,
amyloglucosidase, Exo-1,4- -glucosidase, lysosomal -glucosidase, 1,4- -D-glucan


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Glucoamylase In addition to cleaving the last (1-4)glycosidic linkages at the nonreducing end of amylose and amylopectin, yielding glucose, -amylase will cleave (1-6) glycosidic linkages. Unlike the other forms of amylase, -amylase is most efficient in acidic environments and has an optimum pH of 3. Amylase enzymes are used extensively in bread making to break down complex sugars such as starch (found in flour) into simple sugars. Yeast then feeds on these simple sugars and converts it into the waste products of alcohol and CO2. This imparts flavor and causes the bread to rise. While Amylase enzymes are found naturally in yeast cells, it takes time for the yeast to produce enough of these enzymes to break down significant quantities of starch in the bread. This is the reason for long fermented doughs such as sour dough. Modern bread making techniques have included amylase enzymes (often in the form of malted barley) into bread improver thereby making the bread making process faster and more practical for commercial use.
Catalog #G2100-03
Bacilliary amylase is also used in detergents to dissolve starches from fabrics. Workers in factories that work with amylase for any of the above uses are at increased risk of occupational asthma. 5-9% of bakers have a positive skin test, and a fourth to a third of bakers with breathing problems are hypersensitive to amylase. An inhibitor of alpha-amylase called phaseolamin has been tested as a potential diet aid. Blood serum amylase may be measured for purposes of medical diagnosis. A normal concentration is in the range 21-101 U/L. A higher than normal concentration may reflect one of several medical conditions, including acute inflammation of the pancreas, macroamylasemia, perforated peptic ulcer, and mumps. Amylase may be measured in other body fluids, including urine and peritoneal fluid.
Source1,4-a-D-Glucan glucohydrolase (EC from rhizopus sp.
Reaction Equation Starch + nH2O = nGlucose
Contaminants a-Amylase 0.001%
Powder Activity 10u/mg powder (37°C, pH 6.0)
Specific Activity 20u/mg protein (37°C, pH 6.0)
Appearance Lyophilized powder with white to light brown color
Solubility Colorless, transparent liquid
Storage and StabilityLyophilized powder may be stored at -20°C. Stable for 12 months after receipt at -20°C. Reconstitute with sterile buffer or ddH2O. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Reconstituted product is stable for 6 months at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
PurityHighly Purified
FormSupplied as a lyophilized powder
Important NoteThis product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

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