Glucoamylase from Rhizopus sp.

Product Code: 172628

EC no:     3.2.1.3



SKU: 172628

Category:

Product Description

SPECIFICATIONS:

EC 3.2.1.3

Product name: 1,4-α-D-Glucan glucohydrolase

Appearance: white amorphous powder lyophilized

Activity: Grade I, 30 U/mg-solid or more

Stability: Stable at - 20 °C for at least 12 months

Molecular weight: Approx. 70,000

Michaelis constants: 11±1.1×10-4 M (Maltose), 3.6±0.51×10-4 M (Maltotriose),
2.5±0.33×10-4 M (Maltotetraose), 1.6±0.02×10-4 M
(Maltopentaose)

Optimum pH: 4.5 – 5.0

Optimum temperature: 60℃

pH Stability: pH 4.0−8.5 (25℃, 20hr)

Thermal stability: Below 45 ℃ (pH 5.5, 10min)

Substrate specificity: The enzyme specifically hydrolyzes soluble starch
amylopectin, glycogen, α-orβ-limit dextrin, amylose,
maltooligosaccharides and panose.

Glucoamylase from Rhizopus sp. - Innovative Enzymes Glucoamylase from Rhizopus sp. - Innovative Enzymes

Glucoamylase from Rhizopus sp.

Glucoamylase from Rhizopus sp.

Product Code: 172628

EC no:     3.2.1.3

Product Code: 172628 Category:

Description

SPECIFICATIONS:

EC 3.2.1.3

Product name: 1,4-α-D-Glucan glucohydrolase

Appearance: white amorphous powder lyophilized

Activity: Grade I, 30 U/mg-solid or more

Stability: Stable at – 20 °C for at least 12 months

Molecular weight: Approx. 70,000

Michaelis constants: 11±1.1×10-4 M (Maltose), 3.6±0.51×10-4 M (Maltotriose),
2.5±0.33×10-4 M (Maltotetraose), 1.6±0.02×10-4 M
(Maltopentaose)

Optimum pH: 4.5 – 5.0

Optimum temperature: 60℃

pH Stability: pH 4.0−8.5 (25℃, 20hr)

Thermal stability: Below 45 ℃ (pH 5.5, 10min)

Substrate specificity: The enzyme specifically hydrolyzes soluble starch
amylopectin, glycogen, α-orβ-limit dextrin, amylose,
maltooligosaccharides and panose.

DIVI MANUAL.pdf

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