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99% Alpha Glucosidase Enzyme,
Food Grade Alpha Glucosidase Enzyme,
99% neutral alpha glucosidase
Alpha Glucosidase Enzyme Fermentation Cellulase Food grade Alpha glucosidase 99% alpha glucosidase enzyme
As an important member of the starch hydrolase family, α-glucosidase is widely used in the food and fermentation industry, chemical industry, clinical testing and disease treatment and other fields. The research on it has always been highly valued by people. For many years, the application of α-glucosidase in different fields has produced good economic and social benefits.
1. Introduction to α-glucosidase
α-Glucosidase (EC.18.104.22.168) is a kind of starch hydrolyzing enzymes, it is also called α-glucosidase hydrolase or glucosyltransferase (GTase), which is a kind of α-D-glucose Glucidase. It mainly functions outside the cell. It hydrolyzes the α-glucosidic bond of the substrate from the non-reducing end of the polysaccharide to produce α-D-glucose. They are usually classified into the third category of hydrolases, which mainly hydrolyze disaccharides, oligosaccharides, and aromatic glycosides. Sucrose and polysaccharides are substrates. At the same time, it also has the effect of transglycosidation, which can convert α-1,4-glycosidic bonds in oligosaccharides into α-1,6-glycosidic bonds or other forms of linkage, thereby obtaining non-fermentable oligomeric hetero Maltose or sugar esters, glycopeptides, etc. According to the primary structure, α-glucosidase can be classified into the 31 family of 13 hydrolase enzymes. Alpha-glucosidase is usually divided into 3 types according to substrate specificity. Type I α-glucosidase hydrolyzes aryl glucosides such as p-nitrophenol α-D-glucopyranoside (pNPG), and the hydrolysis rate is faster than maltose oligosaccharides. Type II α-glucosidase has high activity on maltose, but low activity on aryl glucoside. Type Ⅲ α-glucosidase is similar to type Ⅱ, but it hydrolyzes oligosaccharides and starch at basically the same rate.
2. Source and distribution of α-glucosidase
Alpha-glucosidase is widely distributed in nature, with various types and different properties, and exists in almost all organisms. Except for a few of the alpha-glucosidase enzymes that have been studied are derived from plants and animals, most of them are derived from microorganisms. Some strains such as bacteria, molds and yeasts can secrete this enzyme. Among them, Aspergillus niger produces more enzymes, and most of the α-glucosidase products on the market are produced by fermentation of Aspergillus niger.
3. Research status of microbial α-glucosidase
The relative molecular weight of microbial-derived α-glucosidase is generally between 50~120kDa. The phase properties of α-glucosidase from different sources are quite different. Except for a few microorganisms of the same genus, the properties of α-glucosidase produced by them are also quite different. For example, the molecular weight of different α-glucosidase from Bacillus subtilis is generally 65~120kDa, some are acid hydrolase, some are neutral hydrolase, the suitable temperature is different, the substrate specificity is also different, and some are mainly Degradable amylose, some hydrolyzed maltose and oligomaltose, and some have broad substrate specificity and can hydrolyze a variety of substrates. The α-glucosidase produced by different thermophilic bacteria has a large difference in molecular weight. The thermophilic temperature is 65°C, and the highest temperature can reach 100°C.
Alpha-glucosidase has a wide range of sources and has important physiological functions in the degradation of human glycogen and the carbohydrate metabolism of animals, plants, and microorganisms.
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