9001-42-7

Basic information

• Product Name: EC 3.2.1.20
• Synonyms: a-GLUCOSIDASE (Maltase) extrapure;α-D-Glucoside glucohydrolase, Maltase;α-D-Glucosidase, α-D-Glucoside glucohydrolase, Maltase from yeast;Malt carbohydrases;α-Glucosidase from Saccharomyces cerevisiae,α-D-Glucosidase, α-D-Glucoside glucohydrolase, Maltase from yeast;α-Glucosidase from Bacillus stearothermophilus,α-D-Glucoside glucohydrolase, Maltase;α-Glucosidase from rice,α-D-Glucoside glucohydrolase, Maltase;Brush border hydrolase
• CAS NO: 9001-42-7
• Molecular Formula: NULL
• Molecular Weight: 0
• EINECS: 232-604-7
• Product Categories: Hydrolase;Biochemistry;Enzyme;Glycohydrolase
• Mol File: 9001-42-7.mol
• Article Data: 0

Chemical Properties

• Melting Point: 154.3-155.3 °C
• Appearance: off-white/powder
• Storage Temp.: 2-8°C
• CAS DataBase Reference: EC 3.2.1.20(CAS DataBase Reference)
• NIST Chemistry Reference: EC 3.2.1.20(9001-42-7)
• EPA Substance Registry System: EC 3.2.1.20(9001-42-7)

Safety Data

• Safety Statements: 22-24/25
• WGK Germany: 3
• F: 3-10-21
• Hazardous Substances Data: 9001-42-7(Hazardous Substances Data)

Usage

Description

EC 3.2.1.20, also known as α-glucosidase, is an enzyme that catalyzes the hydrolysis of α-1,4-glycosidic linkages in oligosaccharides and disaccharides, such as maltose and sucrose, into their corresponding monosaccharides. It plays a crucial role in the breakdown of complex carbohydrates and has potential applications in various industries.

Uses

Used in Pharmaceutical Industry:
EC 3.2.1.20 is used as a therapeutic agent for the treatment of certain lysosomal storage disorders, such as Gaucher's disease and Fabry disease. It helps in breaking down the accumulated complex carbohydrates in the lysosomes, thereby alleviating the symptoms of these diseases.
Used in Food Industry:
EC 3.2.1.20 is used as a processing aid in the food industry for the production of high-fructose syrups and other sugar-based products. It helps in the conversion of complex carbohydrates into simpler and more easily digestible forms, improving the taste and texture of various food products.
Used in Research and Development:
EC 3.2.1.20 is used as a research tool for the determination of α-amylase activity and the synthesis of various 1′-O-sucrose and 1-O-fructose esters. It aids in understanding the mechanisms of carbohydrate metabolism and the development of new methods for the production of complex carbohydrates.
Used in Biosynthesis Applications:
EC 3.2.1.20 is used as a potential enzyme for the biosynthesis of complex carbohydrates, which have various applications in the pharmaceutical, food, and chemical industries. It enables the production of novel carbohydrate-based compounds with unique properties and potential applications in various fields.

Biochem/physiol Actions

Hydrolysis of terminal, non-reducing 1→4-linked D-glucose residues with release of D-glucose.