|Storage Temperature:||Below -10oC|
|Formulation:||Supplied as a lyophilised powder|
|Stability:||Minimum 1 year at < -10oC. Check vial for details.|
endo-inulinase: 1-beta-D-fructan fructanohydrolase
exo-inulinase: fructan β-fructosidase
|Expression:||From Aspergillus sp.|
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.
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.
|Method recognition:||AOAC Method 997.08, AOAC Method 2000.11, AOAC Method 2016.06, GB Standard 5009.245-2016 and GB Standard 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.
Components: exo-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).
Fructanase and sucrase (E-SUCR) are used in the enzyme hydrolysis step of the AOAC method 2016.06 and the Chinese GB Standard 5009.255-2016 for the determination of fructan in foods.
See more of our other Carbohydrate Active enZYmes products.
Validation of Methods
Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten.
Atzler, J. J., Sahin, A. W., Gallagher, E., Zannini, E. & Arendt, E. K. (2021). European Food Research and Technology, 1-19.
Consumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, specific volume and hardness), as well as the release of reducing sugars during in vitro digestion. High performance anion exchange chromatography with coupled pulsed amperometric detection (HPAEC-PAD) was used to determine the FODMAP levels (contents of mannitol, sorbitol, fructose in excess of glucose, fructans and α-galactooligosaccharides) of both dough and bread. Prototypes were compared with wheat flour-based breads (bakers’ flour with and without wheat bran addition) to assess the performance of these prototypes. Prototypes showed a decreased quality compared to a baker’s flour control, however, a quality comparable to commercial wheat bran breads was found. This in combination with a lower release of reducing sugars during in vitro digestion underline the potential of fibre enriched breads as part of a healthier and more palateable low FODMAP diet. Furthermore, this study highlights the importance of the type (viscous and insoluble) and the concentration of fibres used. Application of psyllium in a concentration of 3 g/100 g showed the most beneficial impact on both physical (specific volume, hardness after 0 h and 24 h) and nutritional aspects of bread.Hide Abstract
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.Hide Abstract
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.Hide Abstract