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Fructanase Mixture (powder)

Fructanase Mixture purified-powder E-FRMXPD
Product code: E-FRMXPD
€200.00

20,000 Units

Prices exclude VAT

Available for shipping

Content: 20,000 Units
Shipping Temperature: Ambient
Storage Temperature: Below -10oC
Formulation: Supplied as a lyophilised powder
Physical Form: Powder
Stability: Minimum 1 year at < -10oC. Check vial for details.
Enzyme Activity: Fructanase
EC Number: endo-Inulinase: 3.2.1.7,
exo-Inulinase: 3.2.1.80
CAZy Family: GH32
CAS Number: 9001-57-4,
9025-67-6,
37288-56-5
Synonyms: endo-inulinase: 1-beta-D-fructan fructanohydrolase
exo-inulinase: fructan β-fructosidase
Source: Aspergillus sp.
Expression: From Aspergillus sp.
Specificity: endo-Inulinase: endo-acting hydrolysis of (2,1)-β-D-fructosidic linkages in inulin.
exo-Inulinase: Hydrolysis of terminal, non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides.
Unit Definition: endo-Inulinase: One Unit of endo-inulinase activity is defined as the amount of enzyme required to release one μmole of β-D-fructose reducing-sugar equivalents per minute from inulin (20 mg/mL) in sodium acetate buffer (100 mM), pH 4.5.
exo-Inulinase: One Unit of exo-inulinase activity is defined as the amount of enzyme required to release one μmole of β-D-fructose reducing-sugar equivalents per minute from kestose (5 mg/mL) in sodium acetate buffer (100 mM), at pH 4.5 at 40oC.
Temperature Optima: 40oC
pH Optima: 4.5
Method recognition: AOAC Method 997.08, AOAC Method 2000.11, AOAC Method 2016.06, GB Standards 5009.245-2016 and GB Standards 5009.255-2016

Powder (freeze dried)

Fructanase, Amyloglucosidase (E-AMGDF) and Isoamylase (E-ISAMY) are used in the enzyme hydrolysis step of two validated methods for the determination of polydextrose (a low molar mass dietary fiber) in foods: AOAC method 2000.11 and Chinese GB Standard 5009.245-2016.

Componentsexo-inulinase 20,000 U (on kestose, at 40oC), endo-inulinase 1000 U (on fructan at 40oC), α-galactosidase 0.70 U (on p-nitrophenyl α-galactoside at 40oC), β-Glucanase 1.25 U (on β-glucan at 40oC) and pectinase 5.5 U (on pectin at 40oC).

Note: This product has been purified to remove α-galactosidase, β-glucanase and pectinase which interfere with the use of the preparation in the measurement of fructan (AOAC Method 997.08) and in the measurement of Polydextrose (AOAC Method 2000.11).

See more of our other Carbohydrate Active enZYmes products.

Validation of Methods

Documents
Certificate of Analysis
Safety Data Sheet
Booklet
Publications
Publication
A simple and accurate method for determining wheat grain fructan content and average degree of polymerization.

Verspreet, J., Pollet, A., Cuyvers, S., Vergauwen, R., Van den Ende, W., Delcour, J. A. & Courtin, C. M. (2012). Journal of Agricultural and Food Chemistry, 60(9), 2102-2107.

An improved method for the measurement of fructans in wheat grains is presented. A mild acid treatment is used for fructan hydrolysis, followed by analysis of the released glucose and fructose with high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Not only the amount of fructose set free from fructans but also the released glucose can be quantified accurately, allowing determination of the average degree of polymerization of fructans (DPav). Application of the mild acid treatment to different grain samples demonstrated that a correction should be made for the presence of sucrose and raffinose, but not for stachyose or higher raffinose oligosaccharides. The fructan content and DPav of spelt flour, wheat flour, and whole wheat flour were 0.6%, 1.2%, and 1.8% of the total weight and 4, 5, and 6, respectively. Validation experiments demonstrate that the proposed quantification method is accurate and repeatable and that also the DPav determination is precise.

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Publication
Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method.

Huynh, B. L., Palmer, L., Mather, D. E., Wallwork, H., Graham, R. D., Welch, R. M. & Stangoulis, J. C. R. (2008). Journal of Cereal Science, 48(2), 369-378.

Fructans are prebiotics, with potentially beneficial effects on human health. This study aimed to examine genetic variation in wheat grain fructan content using a simplified analytical method. The method involves extracting fructans from wheat grain followed by enzymatic hydrolysis to break down fructans into monosaccharides that can then be quantitatively measured by anion-exchange liquid chromatography coupled with pulsed amperometric detection. The modified procedure is reliable and allows the handling of large numbers of flour samples at a low cost, and could therefore be useful for assessing large numbers of wheat breeding lines. Using this method, grain samples taken from 19 bread wheat cultivars and breeding lines grown in both glasshouse and the field were analysed for grain fructan content. In addition, grain samples of 29 international wheat landraces and 14 new wheat breeding lines from the International Maize and Wheat Improvement Center (CIMMYT) were surveyed for their fructan contents. There was significant genotypic variation among these materials, with grain fructan content ranging from 0.7 to 2.9% of grain dry weight. There was no evidence of strong genotype-by-environment interaction; the fructan contents of field-grown grain samples were positively correlated (r = 0.83) with those of glasshouse-grown samples of the same cultivars. It should therefore be possible to investigate the genetic control of variation for this trait using the simplified HPLC method and to select effectively for increased grain fructan content in wheat breeding.

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Safety Information
Symbol : GHS08
Signal Word : Danger
Hazard Statements : H334
Precautionary Statements : P261, P284, P304+P340, P342+P311, P501
Safety Data Sheet
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