AMG is an enzyme which removes glucose units from liquefied starch in a stepwise manner, producing glucose.

SOURCE

AMG is obtained from a selected strain of the fungus Aspergillus niger.

USES

AMG is used in the production of glucose syrups from starch or dextrins. In an educational context, it can be used in place of conventional alpha-amylases for demonstrating 'amylase' activity. It may also be immobilised in calcium alginate.

ACTIVITY

The enzyme hydrolyses 1,4- and 1,6-alpha linkages in liquefied starch. During hydrolysis, glucose units are removed in a stepwise manner from the non-reducing end of the substrate molecule. The rate of hydrolysis depends upon the type of linkage as well as the chain length, i.e., 1,4-alpha linkages are hydrolysed more readily than 1,6-alpha linkages, and maltotriose and maltose are broken down at a lesser rate than longer chain oligosaccharides.

AMG has a pH optimum of about 4.0 and a temperature optimum of 75 °C. For more details, please consult the data sheet provided with the enzyme preparation.

Safety guidelines for practical work with enzymes in schools
can be found here.

STORAGE

The enzyme preparation should be stored at 0-5 °C. At this temperature the enzyme will maintain its declared activity for at least a year. At 25 °C, you can expect the enzyme to maintain its declared activity for at least 6 months.

AMYLOGLUCOSIDASE

Amyloglucosidase (AMG)..... 100 mL ..... £9.00 (GBP)

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