Amyloglucosidase
From Aspergillus niger, 30-60U/mg, liquid
- Product Code: 133026
Alias:
Glycosylase; glucose amylase, α-1,4-glucose hydrolase
CAS:
9032-08-0
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | 232-877-2 | MDL Number: | MFCD00081350 |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2-8°C |
Product Description:
Used in the starch processing industry to break down starch into glucose, enabling efficient production of glucose syrups and high-fructose corn syrups. Plays a key role in fermentation processes by converting starch into fermentable sugars for bioethanol production. Applied in the brewing industry to increase fermentable sugar levels, reducing residual dextrins and producing low-calorie beers. Utilized in baking to improve yeast activity and dough fermentation by generating simple sugars. Also employed in analytical chemistry for the quantitative determination of starch in food and feed samples.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 10ml | 10-20 days | ฿1,080.00 |
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| 50ml | 10-20 days | ฿3,180.00 |
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| 250ml | 10-20 days | ฿15,000.00 |
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| 1L | 10-20 days | ฿48,000.00 |
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Amyloglucosidase
Used in the starch processing industry to break down starch into glucose, enabling efficient production of glucose syrups and high-fructose corn syrups. Plays a key role in fermentation processes by converting starch into fermentable sugars for bioethanol production. Applied in the brewing industry to increase fermentable sugar levels, reducing residual dextrins and producing low-calorie beers. Utilized in baking to improve yeast activity and dough fermentation by generating simple sugars. Also employed in analytical chemistry for the quantitative determination of starch in food and feed samples.
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