a-Glucosidase, Enzyme Activity

Preparation and Specification

Appearance: White amorphous powder, lyophilized

Activity: GradeⅡ　20U/mg-solid or more

Contaminants: α-amylase ≤1.0×10^-5%

Stabilizers: BSA

Properties

Stability: Stable at −20℃ for at least one year

Molecular weight: approx. 65,000 (Gel-filtration and SDS-PAGE)

Isoelectric point: 5.2

Michaelis constant: 6.3×10^-4M (p-Nitrophenyl-α-D-glucopyranoside)

Inhibitors: Ag^＋, Hg^＋＋, PCMB, MIA

Optimum pH: 6.0−7.0

Optimum temperature: 60℃

pH Stability: pH 5.0−9.0

Thermal stability: below 60℃ (pH 7.0, 15min)

* : Substrate concn. 2.2mM

** : Glucose-forming activity, pH 6.8 at 37℃

Effect of various chemicals: (Table 1)

Applications

This enzyme is useful for structural investigations of carbohydrates and for the enzymatic determination of α-amylase when coupled with hexokinase and G-6-P dehydrogenase in clinical analysis.

Research use only.

Documents

• Datasheet (PDF)
• MSDS (PDF)