α- Glucosidase, as an important member of the starch hydrolase family, is widely used in the food and fermentation industry, chemical industry, clinical testing, and disease treatment fields. The research on it has been highly valued by people for many years α- The application of glucosidase in different fields has yielded good economic and social benefits. α- Glucosidase (EC. 3.2.1.20) is a type of starch hydrolase, also known as α- Glucoside hydrolase or glucosyltransferase (GTase) is a type of enzyme α- D-glucosidase. Mainly acting outside the cell. It hydrolyzes the substrate from the non reducing end of polysaccharides α- Glucoside bonds, producing α- D-glucose, usually classified as the third class of hydrolytic enzymes, mainly hydrolyzes disaccharides, oligosaccharides, and aromatic glycosides, and can use sucrose and polysaccharides as substrates. At the same time, it also has the function of glycosylation, which can transform the, α- Conversion of 1,4-glycosidic bonds into α- 1,6-glycosidic bonds or other forms of linkage to obtain non fermentative oligomers of isomaltose or sugar esters, glycopeptides, etc. According to the first level structure, the α- Glucosidases belong to the 31 family of 13 hydrolases. α- Glucosidases are usually classified into three types based on substrate specificity. Type I α- Glucosidase hydrolyzes aryl glucosides such as p-nitrophenol α- D-glucopyranoside (pNPG), and its hydrolysis rate is faster than oligomaltose. Type II α- Glucosidase has high activity against maltose, but low activity against aryl glucoside. Type III α- Glucosidase is similar to type II, but its hydrolysis rate of oligosaccharides and starch is basically the same. α- Glucosidases are widely distributed in nature, with various types and properties, and exist in almost all living organisms. Currently under research α- The majority of glucosidases come from microorganisms, except for a few that come from plants and animals. Some strains such as bacteria, molds, and yeast can secrete this enzyme, among which Aspergillus niger produces the most enzyme and is sold on the market α- Most glucosidase products are produced by Aspergillus niger fermentation.

CAS NO:59920-31-9

EC NO:

Molecular Formula:C₆H₁₃NO₄

Molecular Weight:163.1717

Synonyms:;DMDP;2,5-Dideoxy-2,5-imino-D-mannitol;2,5-bis(hydroxymethyl)pyrrolidine-3,4-diol;(2R,3R,4R,5R)-2,5-bis(hydroxymethyl)pyrrolidine-3,4-diol;α-Glucosidase;

Molecular Structure:

CAS NO:59920-31-9

EC NO:

Molecular Formula:C₆H₁₃NO₄

Molecular Weight:163.1717

Synonyms:;DMDP;2,5-Dideoxy-2,5-imino-D-mannitol;2,5-bis(hydroxymethyl)pyrrolidine-3,4-diol;(2R,3R,4R,5R)-2,5-bis(hydroxymethyl)pyrrolidine-3,4-diol;α-Glucosidase;

Molecular Structure: