Type 1 α glucosidase from baker s yeast

Manufactured by Merck Group

Sourced in France

Type I α-glucosidase from baker's yeast is an enzyme that catalyzes the hydrolysis of α-1,4-glucosidic linkages in maltose and other α-glucosides.

Automatically generated - may contain errors

Lab products found in correlation

Starch, by Merck Group (2 mentions) Porcine pancreatic α amylase type 6 b, by Merck Group (2 mentions) P nitrophenyl β glucopyranoside pnpg, by Merck Group (1 mentions) Voglibose, by Merck Group (1 mentions) 4 nitrophenyl β d glucuronide pnpg, by Merck Group (1 mentions)

Close spelling variants of this product

α-glucosidase (287 citations) Yeast α-glucosidase (39 citations) α-glucosidase from (8 citations) Type I-S (6 citations) Type I (6 citations) Baker yeast α-glucosidase (3 citations) α-Glucosidase from yeast (3 citations) Type-I α-glucosidase (3 citations)

2 protocols using type 1 α glucosidase from baker s yeast

Enzymatic Starch Hydrolysis Protocol

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Culture media were purchased from Biokar Diagnostics (Solabia group, Pantin, France) and Conda Laboratories (Madrid, Spain). Reagents were obtained from Sigma-Aldrich (Saint-Quentin Fallavier, France) and VWR chemicals (Fontenay-sous-Bois, France). Type VI-B porcine pancreatic α-amylase, type I α-glucosidase from baker’s yeast, starch, p-nitrophenyl-β-glucopyranoside (pNPG) and voglibase and other chemicals came from Sigma-Aldrich (Saint-Quentin Fallavier, France).

Mashitoa F.M., Akinola S.A., Manhevi V.E., Garcia C., Remize F., Slabbert R.M, & Sivakumar D. (2021). Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion. Foods, 10(5), 962.

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Enzymatic assay of α-amylase and α-glucosidase

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Culture media were purchased from Biokar Diagnostics (Solabia Group, Pantin, France) and Condalab (Madrid, Spain). Reagents were obtained from Sigma-Aldrich (Saint-Quentin-Fallavier, France) and VWR chemicals (Fontenay-sous-Bois, France). Type VI-B porcine pancreatic α-amylase, type I α-glucosidase from baker's yeast, starch, 4-nitrophenyl-β-d-glucuronide (pNPG), and voglibose for enzymatic experiments were also purchased from Sigma-Aldrich (Saint-Quentin Fallavier, France). The LAB cultures Weissella cibaria 64 (W64) and Lactobacillus plantarum 75 (L75) were obtained from the Microbiology Laboratory of QualiSud, Université de La Réunion, France (27 (link)).

Managa M.G., Akinola S.A., Remize F., Garcia C, & Sivakumar D. (2021). Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies. Frontiers in Nutrition, 8, 649189.

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