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Maltase (a-Glucosidase)

Used as an auxiliary enzyme in the determination of α-amylase

Ordering Details

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
Locations that Product is Available

Worldwide

Documentation

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Ordering Information

Name Size Part Package Insert
Maltase (a-Glucosidase) KU MALT-70-1235 N/A

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