Enzyme Isoamylase (Glycogen 6-glucanohydrolase) (Flavobacterium odoratum)

Shipping temperature: ambient

Storage temperature: 4^oC

Formulation: in 3,2 M ammonium sulphate

Physical form: suspension

EC 3.2.1.68
CAZy Family: GH13
CAS: 9067-73-6

Synonyms: isoamylase; glycogen 6-α-D-glucanohydrolase

Source: Flavobacterium odoratum
​Highly purified

Molecular weight:  83,000

Concentration: supplied at ~ 200 U/mL

Specific activity:
~ 140 U/mg (40oC, pH 6.0 with 1 mM CaCl₂ on oyster glycogen)

Unit definition:
One Unit of isoamylase activity is defined as the amount of enzyme required to release one µmole of glucose reducing sugar equivalents per minute from oyster glycogen (10 mg/mL) in MES buffer (100 mM, pH 6.0) plus 1 mM CaCl₂ at 40oC.

Specificity:
Hydrolysis of (1,6)-α-D-glucosidic branch linkages in glycogen, amylopectin and their β-limit dextrins

Temperature optima: 50°C
pH optima: 6

Method recognition: AOAC method 2000.11 and GB standard 5009.245-2016

Stability:> 4 years at 4°C

• High purity and stability

- Research, biochemical enzyme assays and in vitro diagnostic analysis
- Carbohydrate research and in the food and feeds, and cereals industry

Pure Isoamylase (Glycogen 6-glucanohydrolase) (Flavobacterium odoratum) for use in biochemical enzyme assays and in vitro diagnostic analysis. Isoamylase, Fructanase (E-FRMXPD) and Amyloglucosidase (E-AMGDF) are used in the enzyme hydrolysis step of two validated methods for the determination of polydextrose (a low molar mass dietary fiber) in foods: AOAC method 2000.11 and Chinese GB Standard 5009.245-2016.

Data Booklet Safety data sheet

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