CAS 9001-42-7 Optimum Ph 7.5 alpha Glucosidase Products

Brief introduction of α-glucosidase products.CAS 9001-42-7;Optimum PH:7.5

α-Glucosidase: Also known as α-glucosidase (EC.3.2.1.20), the system is named α-D-glucosidase glucosidase. According to the system nomenclature and system classification proposed by the Enzyme Committee (EC) adopted by the International Federation of Biochemistry (IVB), enzymes are divided into 6 categories: oxidoreductase, transferase, lyase, isomerase, hydrolase, Alpha-glucosidase is a kind of hydrolase, which is widely used in food and fermentation industry, chemical industry, medical application and other industries. Determination of enzymes is one of the common items in clinical biochemical tests.

Basic properties: clear amber to dark brown liquid preparation, or white to light brown yellow powder, odorless and tasteless, soluble in water, insoluble in ethanol, and very resistant to temperature, pH and various factors that cause protein denaturation Sensitive, easily affected by external conditions to change its own conformation and properties. It is a kind of protein with biocatalytic function, which is widely found in animals, plants and microorganisms.

Optimum temperature: greater than 65℃;

Optimal action PH: 7.5

Thermal stability: stable below 55℃

Inhibition factors: metal ions such as copper, titanium, and cobalt have a certain effect on this product, and metal ions such as lead, aluminum, and zinc have a strong inhibitory effect on this product.

Mechanism of action: α-glucosidase has a dual role of hydrolysis and transglycosidase in the catalytic reaction of sugar

1. Hydrolysis: It can cut the α-1,4 glycosidic bond from the non-reducing end of α-glucoside, oligosaccharide and glucan to hydrolyze oligosaccharides such as maltose and sucrose in the small intestine. Inhibiting the activity of α-glucosidase can slow down the production and absorption of glucose, reduce the peak blood glucose after a meal, adjust the blood glucose level, and regulate the production of fat while regulating sugar metabolism;

2. Transglycosidation effect: the free glucose residues can be transferred to another glucose or maltose substrate with α-1,6 glycosidic bonds to obtain non-fermentable isomaltose oligosaccharides (referred to as IMO). As an important raw material in the food industry, IMO is difficult to digest by gastric enzymes. It has low sweetness and low calories. It basically does not increase blood sugar and blood lipids, and does not cause blood sugar to rise. It is very suitable for diabetics.

Storage: It is recommended to store in a dry, low temperature environment (≤25°C) sealed, preferably under refrigerated conditions (4-8°C), below 25°C, the liquid can be stored for 3 months; below 4°C, it can be stored for a long time ; Or 2 -8 °C filled with argon, sealed and dry storage.

Enzyme activity definition: The amount of enzyme required to produce 1ug of glucose per hour is defined as a unit of α-glucosidase activity.

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