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alpha-Glucosidase

alpha-Glucosidase structure

CAS No:
9001-42-7
Chemical Name:
alpha-Glucosidase
Synonyms:
α-Glucosidase;Glucosidase,α-;E.C. 3.2.1.20;Maltase;α-Glucopyranosidase;Glucosidosucrase;Glucosidoinvertase;Glucoinvertase;α-D-Glucosidase;α-Glucoside hydrolase;α-1,4-Glucosidase;Aryl-α-D-glucosidase;α-D-Glucopyranosidase;Nitrophenyl α-D-glucosidase;Transglucosidase L;Maltase glucoamylase;Transglucosidase;Transglucosidase L Amano;Brush border hydrolase;alpha-Glucosidase;Transglucosidase L 200G;9033-01-6;115775-10-5
Categories:
Food Additives > Enzyme

Description

(glucase; α-glucosidase). An enzyme that hydrolyzes maltose to glucose. Occurs in the small intestine, in yeast, molds, and malt; usually associated with the enzyme amylase.

alpha-Glucosidase Basic Attributes

EC Number：

232-604-7

Characteristics

Appearance：

off-white powder

Melting Point：

154.3-155.3 °C

Storage Conditions：

2-8°C

Safety Information

Transport codes：

NONH for all modes of transport

wgk germany：

safety instructions：

22-24/25

alpha-Glucosidase Use and Manufacturing

Methods of Manufacturing

The barley is germinated under controlled conditions to about 1.5 times the long diameter of the wheat grains. This is "green malt" and the water content is about 40% to 45%. After beating, filtering and other treatments, the liquid preparation is obtained. For example, after germination, it is air-dried by airflow at 50～60℃ to 13%～15% water. If it is further dried to a moisture content of 3% to 4%, it is dry malt, and this powder is a powdered preparation after sieving. The saccharification power of green malt

Uses

α-glucosidase is potential enzyme for the biosynthesis of complex carbohydrates.

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