Earlier reports from a number of laboratories (l-3) have shown that Aspergillus niger produces several enzymes with ability to hydrolyze the a-~-(1 ---f 4) glucosidic linkages in starch and maltooligosaccharides. Important members of this group include a-amylase, amyloglucosidase and maltase. Within recent years there has been considerable interest in the amyloglucosidase group of enzymes since...

Amyloglucosidase (α-1, 4 glucan glucohydrolase EC 3.2.1.3) hydrolyses amylaceous polysaccharides, removing successive glucose units in the β configuration from the non-reducing end of the chain. Amyloglucosidase is of considerable commercial importance to grain alcohol fermentation, food, textile and pharmaceutical industry. The aim of this study is to purify and characterize amyloglucosidase P...

In vitro hydrolysis assays are a key tool in understanding differences in rate and extent of digestion of starchy foods. They offer a greater degree of simplicity and flexibility than dynamic in vitro models or in vivo experiments for quantifiable, mechanistic exploration of starch digestion. In the present work the influence of α-amylase and amyloglucosidase activities on the digestion of maiz...

An investigation on purification and characterization of amyloglucosidase enzyme from Endomycopsis fibuligera by fermentation of sago starch has been carried out. This enzyme is inductive and can be produced by fermenting sago starch in a medium containing E. fibuligera. Crude enzyme was obtained by centrifuging the medium cultures containing E. fibuligera at 6,000 rpm for 20 min and then addin...

Riboflavinyl glycosides were synthesized enzymatically using amyloglucosidase isolated from Rhizopus mold and βglucosidase from sweet almond to produce more water soluble riboflavinyl derivatives. The reaction conditions were optimized in terms of incubation period, pH, buffer, enzyme and substrate concentrations. With D-glucose, D-galactose, Dmannose, D-ribose, sucrose, maltose and lactose, bo...

OBJECTIVES Enzymes are commonly used in the baking industry, as they can improve dough quality and texture and lengthen the shelf life of the final product. There is little published information highlighting exposure to enzymes (other than fungal alpha-amylase) in the baking industry, therefore the purpose of this study was to identify antibodies and develop assays for the measurement of a vari...

Efficient functioning of enzymes inside liposomes would open new avenues for applications in biocatalysis and bioanalytical tools. In this study, the entrapment of amyloglucosidase (AMG) (EC 3.2.1.3) from Aspergillus niger into dipalmitoylphosphatidylcholine (DPPC) multilamellar vesicles (MLVs) and large unilamellar vesicles (LUVs) was investigated. Negative-stain, freeze-fracture, and cryo-tra...