α-葡萄糖苷酶（酵母麥芽糖酶）

外觀:液體（硫酸銨懸浮液） 
在水中的溶解性:易溶 
pH值:6.0 
氣味:無(wú)
形狀:粉末
保質(zhì)期:在冰箱里10年以上,4°C保存,4年以上.
成分:
名稱(chēng) 比例
α-葡萄糖苷酶（麥芽糖）（酵母） 100％

EC編號(hào):3.2.1.20


基板 酶實(shí)測(cè) 比活度
（U / mg蛋白） 
p一NP--葡萄糖苷 α-葡萄糖苷酶 76.0 
p一NP-β-葡萄糖苷酶 β-葡萄糖苷酶 <0.001 
p一NP-1-半乳糖 β-半乳糖苷酶 <0.001 
p一NP-β-半乳糖 β-半乳糖苷酶 <0.001 

封鎖的P -NP-Maltoheptoaside α-淀粉酶 <0.001


α-Glucosidase （yeast maltase）
EC 3.2.1.20 
From yeast. Electrophoretically homogeneous. Ammonium sulphate suspension. 
Specific activity: > 80 U/mg （40°C, pH 7.0, maltose as substrate）. 
Contaminants: α-amylase < 0.001%; ß-glucosidase < 0.001%. 
Store at 4°C. 
Stable for > 4 years at 4°C.

Catalogue Number: E-MALTS
Content: 2,000 Units

Appearance Powder
Specific Gravity ~ 1.5
Solubility in Water Readily soluble
pH Value 6.0
Odour None
Form Powder
Stability Stable in a refrigerator for ten or more years
Ingredients Name CAS Proportion
a-Glucosidase （Maltase） （yeast） 100%


PROPERTIES
1. ELECTROPHORETIC PURITY
- Single major band on SDS-gel electrophoresis （52,000）
- Single major band on isoelectric focusing （pI = 5.7）
2. SPECIFIC ACTIVITY AND LEVEL OF OTHER ACTIVITIES
SUBSTRATE ENZYME MEASURED SPECIFIC ACTIVITY
（U/mg protein）
p-NP-a-Glucoside a-Glucosidase 76.0
p-NP-b-Glucosidase b-Glucosidase < 0.001
p-NP-a-Galactoside b-Galactosidase < 0.001
p-NP-b-Galactoside b-Galactosidase < 0.001
Blocked p-NP-Maltoheptoaside a-Amylase < 0.001
All activities were measured at pH 6.8 and 40°C. Gylcosidase activities were measured using
the appropriate p-nitrophenyl glycoside （at 10 mM ）. a-Amylase was measured using the
“CERALPHA” a-amylase assay reagent. One Unit of enzyme activity is the amount of enzyme
required to release one μmole of p-nitrophenol per min from the appropriate substrate
under the defined assay conditions.
3. PHYSICOCHEMICAL PROPERTIES
pH optima 6.4-6.8 pH Stability 5.6-7.
Temperature Optima 40°C Temperature Stability < 40°C
4. STORAGE CONDITIONS
The enzyme is supplied as an ammonium sulphate suspension in the presence of
0.02 % sodium azide and should be stored at 4°C. On diluting in buffer or water, the
enzyme should be stored in the frozen state.

產(chǎn)品關(guān)鍵詞：α-葡萄糖苷酶（酵母麥芽糖酶）