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Product introduction
α-glucosidase, also known as α-glucoside hydrolase or glucosyltransferase (GTase), is an α-D-glucosidase. It can cleave the α-1,4 glycosidic bond from the non-reducing end of the oligosaccharide substrate to release glucose, or transfer the free glucose residue to another glycosidic substrate to form only α-1,6 glycosidic bond, resulting in non-fermentable oligosaccharides. α-glucosidase has a wide range of sources and has important physiological functions in the degradation of human glycogen and carbohydrate metabolism in animals, plants and microorganisms.
Appearance: light white powder or light yellow liquid.
Unit definition
The amount of enzyme required to produce 1 μg of graptose per hour was defined as one unit of α-glucosidase activity.
recommended name
EC 3.2.1.20
Optimum pH
5
pH Stability
4.8-5.4
Optimum temperature
50℃
Thermal stability
50-55℃
Inhibitors
Copper, titanium, cobalt and other metal ions have a certain effect on this product. Lead, aluminum, zinc and other metal ions have a strong inhibitory effect on this product.
Matters needing attention
Storage:
1. It is recommended to store in a dry, low temperature environment (≤25℃), and it is best to store under cold storage conditions (4-8℃).
When the temperature is below 2.25℃, the liquid can be stored for 3 months, and the enzyme activity will not decrease to the labeled activity during the shelf life. Under 4℃, it can be stored for a long time.
This product is only used in the field of scientific research, not edible or used in food production.
Note：Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
