Description_x000D_ Application_x000D_ Amyloglucosidase is used to hydrolyze α-D-glucosides. It may be used in the brewing of beer and in the production of bread and juices. Amyloglucosidase, from Rhizopus sp., has been used to study the cleavage of oligosaccharides during ER-associated degradation of proteins (ERAD). The enzyme has been used in the glycosylation of N-vanillyl-nonanamide to form a water-soluble component with pharmacological applications. The glycogen was estimated in stipe residue of Coprinus cinereus by treating with amyloglucosidase and measuring the amount of glucose produced._x000D_ Packaging_x000D_ 1, 10 g in poly bottle_x000D_ Biochem/physiol Actions_x000D_ Amyloglucosidases are capable of hydrolyzing the α-D-(1-4), the α-D-(1-6), and the α-D-(1-3) glucosidic bonds of oligosaccharides ._x000D_ Unit Definition_x000D_ One unit will liberate 1.0 mg of glucose from starch in 3 min at pH 4.5 at 55 °C._x000D_ Physical form_x000D_ Lyophilized salt free powder