Amyloglucosidase, Thermostable
Amyloglucosidase, Thermostable
Cat.No. FNK-AGL-39-01
Lot No. 1-H116BT
Protein conc. 6.3 mg/ml
Volume 5 ml
Form 20 mM Tris-HCl (pH 7.5), 50 mM NaCl
Storage -20 oC
Activity 3.82 U/ml
Notes For research use only
Description
Generally, enzymes in the living body are denatured and lose activities at the temperature over 50 - 60°C.
However, the thermostable enzymes obtained from special microorganisms (hyper-thermophilic microorganisms) alive at high temperature (over 70°C) have unique characteristics.
Using regular enzymes as a catalyst in chemical reactions are not cost effective due to its low stability and needs of additional enzyme.
By using these thermostable enzymes, we can expect not only cost saving but also other advantages - especially in the field of fine chemicals.
Features of Thermostable Enzyme
- Highly stable and durable for long term use
- High reactivity at high temperature (70 - 100°C)
- Resistance to organic solvent is expected
- Special instruments to inhibit bacterial growth are not required.
- Reaction specificity is much higher compared with chemical reaction
- Speed of reaction can be accelerated
Activity measurement
Reaction mix (50 mM sodium acetate buffer (pH4.5), 1 mM p-nitrophenyl-?-Dglucopyranoside (pNP-?-Glc) and appropriate amount of the enzyme) was incubated at 70 ºC and A420 was measured after the addition of two volumes of 0.25 M Na2CO3. One unit is defined
as the amount of the enzyme producing 1 µmol of p-nitrophenol per 1 minute using pNP-a-Glc
as a substrate.
