ARG83422

Glucoamylase Assay Kit

Ordering Information

Package

Price (USD)

96 wells

389.00

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Datasheet
Protocols

Overview

Product Description	ARG83422 Glucoamylase Assay Kit can be used to measure Glucoamylase in tissue extracts, cell lysate, cell culture media and other biological fluids.
Tested Reactivity	Other
Tested Application	FuncSt
Target Name	Glucoamylase
Conjugation Note	Read at 540 nm
Sensitivity	0.1 μmol/ml
Sample Type	Tissue extracts, cell lysate, cell culture media and other biological fluids.
Standard Range	0.3 μmol/ml - 3 μmol/ml
Sample Volume	10 μl

Application Instructions

Assay Time	10 min

Properties

Form	96 well
Storage Instruction	Store the kit at 4°C. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components.
Note	For laboratory research only, not for drug, diagnostic or other use.

Bioinformation

Background	Glucoamylase is an enzyme that can be obtained from the yeast S. diastaticus or fungi in the Aspergillus genus such as Aspergillus niger. The enzyme decomposes starch molecules in the human body into the useful energy compound of glucose. This is accomplished by removing the alpha-1 and 4-glycosidic linkages from the non-reducing end of the starch molecule. These molecules are more commonly referred to as polysaccharides and are frequently either amylase- or amylopectin-based. The purpose of glucoamylase in commercial food activities is centered around the brewing of beer and the production of bread products and fruit juices.

Background

Glucoamylase is an enzyme that can be obtained from the yeast S. diastaticus or fungi in the Aspergillus genus such as Aspergillus niger. The enzyme decomposes starch molecules in the human body into the useful energy compound of glucose. This is accomplished by removing the alpha-1 and 4-glycosidic linkages from the non-reducing end of the starch molecule. These molecules are more commonly referred to as polysaccharides and are frequently either amylase- or amylopectin-based. The purpose of glucoamylase in commercial food activities is centered around the brewing of beer and the production of bread products and fruit juices.