āļāļģāļŦāļ่āļēāļĒ Glucosidase Enzyme | Glucan 1,4-ðž-glucosidase, glucose enzyme āļāļēāļāļāļĢāļ°āđāļāļĻāļี่āļุ่āļ
Alpha-Glucosidase āđāļāļāđāļāļĄ์ āļĢāļēāļāļē - 240 āļāļēāļ
āļāļ°āđāļĄāđāļĨāļāļĨูāđāļāļิāđāļāļŠ , Amyloglucosidase (AMG) is an enzyme used to catalyze starch hydrolysis by cutting off glucose molecules from the starch molecule at the end of the bed. - redemption The glycosidic bonds of alpha-1-4 and 1-6 are used to produce glucose syrup containing Dextrose Equivalent (DE) up to 98 DE.
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Glucosidase Enzyme, āļāļĨูāđāļāļิāđāļāļŠ āđāļ็āļāđāļāļĢāļีāļāđāļāļāđāļāļĄ์āļี่ hydrolase āļี่āđāļĒāļ glucoside āļี่āđāļิāļāļึ้āļāđāļ็āļ Îą-, Îē- āđāļĨāļ° Îą-1,3-glucosidase; Îą-glucosidase (maltase)
āļึ่āļāļāļิāļิāļĢิāļĒāļēāļี้āļāļāđāļ้āđāļāđāļิāļāļึ้āļāđāļāļ้āļģāđāļāļĨāļģāđāļŠ้āđāļĨāļ° Îē-glucosidase (cellobiase) āļāļāđāļāđāļāļัāļāđāļĨāļ°āđāļĒื่āļāđāļĄืāļāļāđāļāļĨāļģāđāļŠ้
āļāļēāļĢ์āđāļāđāļŪāđāļāļĢāļ Carbohydrate āļŠāļēāļĄāļēāļĢāļāļāļāđāļāļŦāļĨāļēāļĒāļĢูāļāđāļāļ āļāļēāļĢ์āđāļāđāļŪāđāļāļĢāļāļุāļāļāļĢāļ°āđāļ āļāđāļ็āļāđāļĄāđāļĨāļุāļĨāļŠāļēāļĒāđāļāļāļāļāļ้āļģāļāļēāļĨāļีี่āļĄีāļāļģāļāļ§āļāļĄāļēāļ āđāļื่āļāļāļāļēāļāļĢāļ°āļāļāļāļēāļāđāļิāļāļāļēāļŦāļēāļĢāļูāļāļัāļāđāļĄāđāļĨāļุāļĨāļāļāļāļ้āļģāļāļēāļĨāđāļ้āļี, āļāļēāļĢ์āđāļāđāļŪāđāļāļĢāļ āđāļĄ่āļัāļāļ้āļāļāļŦāļĢืāļāļĄีāđāļ่āļĒāļēāļ§ āļĄีāļāļĢāļ°āļŠิāļāļิāļ āļēāļāļĄāļēāļ, āļĄีāđāļāļāđāļāļĄ์āđāļāļĨāļģāđāļŠ้āļี่āļāļģāļŦāļ้āļēāļี่āļāļģāļĨāļēāļĒāđāļ่āļĒāļēāļ§(long-chain carbohydrate) āđāļ็āļāđāļ่āļŠั้āļāļĨāļāļ้āļ§āļĒ āđāļāļāđāļāļĄ์ āļāļĨูāđāļāļิāđāļāļŠ, glucosidase enzyme, āđāļŦāļĨ่āļēāļี้āļŠāļēāļĄāļēāļĢāļāļĢāļ°āļุāđāļ้āđāļāļāļēāļ°āļัāļāļāļิāļāļāļāļāļāļēāļĢ์āđāļāđāļŪāđāļāļĢāļāđāļ่āļĒāļēāļ§ Alpha-glucosidase āđāļ็āļāđāļāļāđāļāļĄ์āđāļāļĨāļģāđāļŠ้ āļี่āļŠāļēāļĄāļēāļĢāļāļĒ่āļāļĒāļŠāļĨāļēāļĒāļāļēāļĢ์āđāļāđāļŪāđāļāļĢāļāđāļ้āļŦāļĨāļēāļāļŦāļĨāļēāļĒ āđāļ้āļ้āļģāļāļēāļĨāļูāđāļāļĢāļŠ āļึ่āļāđāļ่āļāļāļāļāđāļ็āļāļ้āļģāļāļēāļĨāļāļĨูāđāļāļŠ āđāļĨāļ° āļāļĢุāļāđāļāļŠāđāļĨāļ°āļ้āļģāļāļēāļĨāđāļĨāļāđāļāļŠ (āļ้āļģāļāļēāļĨāļāļĄ) āļึ่āļāđāļ่āļāļĒ่āļāļĒāđāļ็āļ āļāļĨูāđāļāļŠāđāļĨāļ°āļāļēāđāļĨāļāđāļāļŠ
āđāļāļāđāļāļĄ์āļāļ°āđāļĄāđāļĨāļāļĨูāđāļāļิāđāļāļŠ, āđāļāļāđāļāļĄ์āđāļāļĨāļāļēāļāļĨูāđāļāļิāđāļāļŠ (glucosidase enzyme, glucoamylase, Glucan 1,4-ðž-glucosidase) āđāļ็āļāđāļāļĢāļีāļāļี่āļĄีāđāļāļ์āļี่āđāļ้āļāļēāļāļāļĒู่āđāļื่āļāđāļŦ้āļŦāļ่āļ§āļĒāļĒ่āļāļĒāļāļēāļāļัāļ§āđāļ้āļēāļĄāļēāđāļĨāļ°āđāļāļĢāļŠāļ āļēāļāđāļ็āļāļāļĨิāļāļ ัāļāļ์ āļ้āļģāļāļēāļĨāđāļĨ็āļāđ , āđāļāļāđāļāļĄ์āļĄีāļĢāļ°āļัāļāļāļēāļĢāļāļģāļāļēāļāļี่āļ่āļē ph āđāļĨāļ°āļุāļāļŦāļ ูāļĄิāļี่āđāļŦāļĄāļēāļ°āļŠāļĄ, āļāļēāļāļŠ่āļ§āļāļĄีāļāļēāļĢāđāļ้āļāļēāļāļĄāļēāļāļี่āļŠุāļāđāļāļŠāļ āļēāļāđāļ§āļāļĨ้āļāļĄāļāļāļิ āđāļĨāļ°āļāļēāļāļŠ่āļ§āļāđāļāļŠāļ āļēāļāđāļ§āļāļĨ้āļāļĄāļี่āđāļ็āļāļāļĢāļ, āđāļĄื่āļāđāļāļāđāļāļĄ์āļāļĒู่āđāļāļŠāļ āļēāļāđāļ§āļāļĨ้āļāļĄāļี่āđāļāļāļ่āļēāļāļัāļāđāļ่āļāļāļ§āļēāļĄāļĢ้āļāļāļี่āļĄāļēāļāđāļิāļāđāļāļ็āļŠāļēāļĄāļēāļĢāļ denature āđāļĨāļ°āđāļāļĨี่āļĒāļāļĢูāļāđāļāļāđāļ้
Glucosidase enzyme is one of three cellulase enzymes that accelerate the degradation
of alkyl and aril- glucoside dihydrochloride and omega-3 fatty acids. Glucose glycoside, which is important for sugar production. Drinks include animal feed.
Polysaccharide : Polysaccharide It is a carbohydrate that is produced by many monosaccharides. The glycosidic bonds (C - O - C -) are larger than the oligosaccharides. Most of the monosaccharides are hundreds to thousands of units to hold together. Simple polysaccharides are starch, cellulose, glycogen, chitin, etc.
Starch is Amylose consists of several a-D-glucose units attached to each other by a-1, 4 'glycosidic bonds. So the structure is straight. When the chain is long, it is a coil, which is a complex compound with iodine.
The flour starch does not react with Benedict's solution. If the flour is hydrolyzed with boiling acid solution. The dough is hydrolyzed to glucose. The reaction with Benedict's solution. Brick of red brick Cu2O consists of straight chained and brached chained molecules, which are the major constituents of postharvest carbohydrates. In starch grains in plastids (amyloplasts) and chloroplasts, in the leaves of a straight line called amylose, glucose contains 200-1,000 units with a - (1-4) bonds. Glycocaric section of the branched line is called amylopectin. (amylopectin) contains glucose. 2000-200,000 units with a - (1-4) bonds between glucose molecules and every 20-25 units of glucose are branched and bound together by a - (1-6) glycosidic bonds. Amylose per amylopectin levels in each species varied and were controlled by genetic characteristics. Amylopectin is a dominant form, ranging from 60% to more than 95%