Saccharifying enzyme, glucoamylase (EC3.2.1.3) also known as γ- amylase, which is an extracellular
enzyme that is secreted by a series of microorganisms and has exonuclease activity. The main role of
Saccharifying enzyme is to hydrolyze α-1,4 glycosidic bonds in sequence from non-reducing ends on the
carbon chains such as starch, dextrin, glycogen, etc., and cut off each glucose unit. For amylopectin, when
it encounters a branch point, it can also hydrolyze α-1,6 glycosidic bonds, thereby hydrolyzing all
amylopectin to glucose. It is one of the important industrial enzyme preparations in China, and is widely
used in alcohol, liquor, antibiotics, amino acids, organic acids, glycerol, starch sugar and other industries.
Saccharifying enzyme converts soluble starch to glucose. Under the alkaline condition, 3.5-Dinitrosalicylic
acid is reduced to brown-red amino compound by co-heating with glucose. The brown-red amino
compound has a maximum absorption peak at 540 nm and the absorbance ratio is in direct proportion to
the contents of glucose. In this kit, the saccharifying enzyme activity is quantified by measuring the color
development at 540 nm.
Reagents and Equipment Required but Not Provided:
Spectrophotometer, water bath, balance, desk centrifuge, adjustable transferpettor, 1 mL glass cuvette,
mortar/homogenizer/ultrasonic crusher, ice and distilled water.
