Maltase (a-Glucosidase)

Maltase (a-Glucosidase)

EC Number

EC 3.2.1.20

Origin: Yeast

Key Specifications

• Specific Activity: > 50 U/mg protein
• Appearance: White powder
• Contaminants: α-Galactosidase <0.01%; β-Galactosidase <0.01%; ß-Glucosidase <0.01%

Key Characteristics

• Optimal pH: 6.0 – 6.5
• pH Stability: 6.0 – 8.0 (5°C, 1 week)
• Thermal Stability: Stable at 30°C and below (pH 7.0, 10 mins)
• Format: Freeze dried powder

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