Amyloglucosidase

Manufactured by Solarbio

Sourced in China

Amyloglucosidase is an enzyme that catalyzes the hydrolysis of starch and related polysaccharides into glucose. It is commonly used in various industrial and laboratory applications.

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Lab products found in correlation

6 protocols using amyloglucosidase

In vitro gastrointestinal digestion of starch

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Artificial rat saliva and gastric juice were prepared following the method of Chen et al. [10 (link)] and Wu et al. [14 (link)]. Artificial pancreatic juice and bile juice were prepared according to Wu et al. [15 (link)]. Glucose concentration was determined with a D-glucose assay kit (GOPOD-Format) (Megazyme International Ireland Ltd., Wicklow, Ireland). Gastric mucin and α-amylase were obtained from Sigma (Sigma-Aldrich, Saint Louis, MO, USA). Amyloglucosidase, pancreatin, and pepsin were obtained from Solarbio (Shanghai Solarbio Bioscience & Technology Co. Ltd., Shanghai, China). All other chemical reagents were obtained from Sinopharm Chemical Reagent Co. Ltd. (Beijing, China).
The DIVRSD-II model was applied to digestion of HPH-treated starch [15 (link)]. Starch samples (200 mg, dry basis) were dispersed in 2.0 mL of water and cooked for 15 min until gelatinized. Then 2.0 mL of artificial saliva (37 °C) was added to mimic oral digestion [16 (link)]. The food samples were digested in the DIVRSD-II model in batches as reported by Wu et al. [15 (link)] for 0, 10, 20, 30, 40, 50, 60, 90, 120 and 180 min.

Guo Z., Zhao B., Chen L, & Zheng B. (2019). Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization. Nutrients, 11(2), 371.

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Fermentation of Cereal Blends with Probiotics

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After adding deionized water, coix seed, quinoa, millet, and brown rice were soaked at 4°C for 12 h. Water was drained and distilled water was added into cereals to a ratio of 1:10 (seed to water) and ground in an electric grinder. The suspension was gelatinized at 90°C for 30 min and then cooled to room temperature. Then, 0.05% α‐amylase (3700 U/g, Beijing Solarbio Science & Technology Co., Ltd., Beijing, China) and 0.05% amyloglucosidase (100,000 U/g, Beijing Solarbio Science & Technology Co., Ltd., Beijing, China) were added into the suspension. Enzymolysis was performed at 65°C for 30 min. Finally, the suspension was filtered through 120‐mesh cloth. The filtered suspension was steamed at 121°C for 10 min and cooled to 37°C. All samples were inoculated with 5% (V/V) probiotic cultures. The fermentations were performed in 250 ml Erlenmeyer flask, including 100 ml of the substrates, and fermented for 24 h at 37°C in an anaerobic incubator (10% H₂ + 10% CO₂ + 80% N₂, Gene Science AG300, USA).

Yang Z., Zhu X., Wen A, & Qin L. (2022). Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri. Food Science & Nutrition, 10(9), 3143-3153.

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Characterization of Highland Barley

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Highland barley with white (WH), blue (BU), and black (BK) colors were obtained from Xinning Biotechnology Co., Ltd. (Qinghai, China), and the commercial roasted barley was obtained from Hengai Traditional Chinese Medicine Co., Ltd. (Hebei, China). Thermostable α-amylose and amyloglucosidase were obtained from Solarbio Science and Technology Co., Ltd. (Beijing, China). Test kits for the determination of protein and glucose were purchased from Yuanye Bio-Technology (Shanghai, China) and Jiancheng Bioengineering Institute (Nanjing, China), respectively. All other chemicals and reagents were of analytical grade.

Wang C., Zhang Z., Zhang X., Tian X., Chen K, & Zeng X. (2022). Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods, 11(18), 2921.

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Sweet Potato Residue Valorization

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Sweet potato residues obtained from starch processing were provided by Shandong Huaqiang Agricultural Science and Technology Development Co., Ltd. (Linyi, China). Lacticaseibacillus rhamnosus CICC 23119 (LR) and Pediococcus pentosaceus CICC 21862 (PP) used in this study were purchased from China Center of Industrial Culture Collection (Beijing, China).
The total starch assay kit was purchased from Megazyme International Ireland (Bray Business Park, Bray, Co. Wicklow, Ireland). Pancreatin (4000 U/g), pepsin (3000 U/g), lactic acid, acetic acid, propionic acid, and butyric acid were purchased from Sigma-Aldrich (St. Louis, MO, USA). α-amylase (≥3000 units/mL), protease (≥3000 units/mL) and amyloglucosidase (≥5000 units/mL), bile salt, fructo-oligosaccharides (FOS), tween 80, and all other chemicals and reagents were analytical grade and purchased from Beijing Solarbio Science & Technology Co., Ltd. (Beijing, China).

Zhu L., Sun H., Ma M., Mu T., Zhao G, & Lwin M.M. (2022). The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application. Foods, 12(1), 128.

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Wheat Flour Fortification with Hyacinth Bean Flour

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HTB and WF (Arawana, multipurpose wheat core flour, protein 11.0%, fat 1.6%, carbohydrates 73.4% and moisture 14.0%) were purchased from the local market (Nanjing, China). HTBF was blended into WF at three substitution levels (30%, 51% and 70%) according to previously reported studies and US Food and Drug Administration (1994) guidelines for making TBNs, and a 100% WF noodle was used as the control group [14 (link),15 (link)]. A glucose oxidase/peroxidase (GOPOD) kit was provided by Megazyme International Ireland Ltd. (Bray, Ireland). A plant total phenol (TP) kit, total starch (TS) kit and amyloglucosidase (100 U/mg) were purchased from Beijing Solarbio Science & Technology Co., Ltd. (Beijing, China). A rutin standard solution was bought from J&K Scientific Ltd. (Beijing, China). Pepsin (2400 U/mg) and pancreatin (8 × USP) were purchased from Sigma–Aldrich (St Louis, MO, USA). Methanol, sodium nitrite, aluminum nitrate and sodium hydroxide were provided by Aladdin Bio-Chem Technology Co., Ltd. (Shanghai, China).

Zhang M, & Chen Z. (2024). Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour. Foods, 13(3), 395.

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Extraction and Characterization of D. officinale Polysaccharides

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Dendrobium officinale was purchased from Longanba Green Spring Agricultural Development Co., Ltd. (Guiding, China). The samples were dried at 60 °C, crushed, passed through an 80-mesh sieve and set aside.
Saccharomyces cerevisiae FBKL2.8022 (Sc) and Wickerhamomyces anomalous FBKL2.8023 (Wa) were derived from the Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province. The CCTCC NO. was M2019406 and M2019412, respectively [13 (link)]. Monosaccharide standards were purchased from Aladdin Reagent Co., Ltd. (Shanghai, China), including mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose, and fucose. Amyloglucosidase and anhydrous D-glucose were purchased from Beijing Solarbio Science & Technology Co., Ltd. (Beijing, China). NO kits were purchased from Beyotime Biotechnology Co., Ltd. (Shanghai, China). TNF-α, IL-1β, IL-6, and IL-10 ELISA kits were purchased from Shanghai Jianglai Biological Co., Ltd. (Shanghai, China). The relative Mw of polysaccharides was calculated according to calibration curves of the dextran standards purchased from Sigma-Aldrich (St. Louis, MO, USA). DEAE-Sepharose Fast Flow (DEAE-QFF) and Sephacryl S-300 HR were purchased from GE Healthcare. A G4000SWXL column (7.8 × 300 mm, Tosoh Co., Ltd., Tokyo, Japan) was used. The other chemicals and reagents were analytical grade.

Chen H., Shi X., Cen L., Zhang L., Dai Y., Qiu S., Zeng X, & Wei C. (2022). Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides of Dendrobium officinale. Foods, 12(1), 150.

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