Isoamylase, with the CAS number 9067-73-6, is an enzyme that belongs to the class of glycoside hydrolases. It primarily catalyzes the hydrolysis of α-1,6-glucosidic linkages in polysaccharides, particularly in amylopectin and glycogen, leading to the production of glucose and maltose. This enzyme is crucial in the breakdown of starches and is commonly used in various industrial applications, including food processing, brewing, and biofuel production. Isoamylase exhibits optimal activity at specific pH and temperature ranges, which can vary depending on the source of the enzyme. It is typically produced by certain microorganisms, such as bacteria and fungi, and can be purified for use in laboratory and industrial settings. The enzyme's specificity for branched-chain carbohydrates makes it valuable for enhancing the digestibility of starches and improving the texture of food products. Additionally, isoamylase is studied for its potential applications in biotechnology and biochemistry, particularly in the development of enzyme-based assays and processes.

Isoamylase

9067-73-6: Amylase, iso-, Debranching enzyme, E.C. 3.2.1.68, EC 3.2.1.68, Isoamylase

Isoamylase (also known as debranching enzyme, systemic name glycogen α-1,6-glucanohydrolase; EC 3.2.1.68) is the enzyme that cleaves α-1,6-glucosidic branch linkages in carbohydrates, namely amylopectin or glycogen.

CAS 9067-73-6: Isoamylase

Isoamylase 01

Ref: 3D-EIA01.7