|Content:||10 mL / 20,000 Units|
|Storage Temperature:||Below -10oC|
|Formulation:||In 50% (v/v) glycerol plus 0.02% sodium azide|
|Stability:||Minimum 1 year at < -10oC. Check vial for details.|
|EC Number:|| endo-Inulinase: 188.8.131.52, |
|CAS Number:|| 9001-57-4, |
|Synonyms:|| endo-inulinase: 1-beta-D-fructan fructanohydrolase |
exo-inulinase: fructan β-fructosidase
|Concentration:|| endo-inulinase: Supplied at ~ 1,000 U |
exo-inulinase: Supplied at ~ 10,000 U
|Expression:||Recombinant from Aspergillus niger|
|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.
|Application examples:||Applications in carbohydrate research and in the food industry.|
High purity Fructanase Mixture (liquid) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
For Fructan Determination.
Fructanase, Amyloglucosidase (E-AMGDF) and Isoamylase (E-ISAMY) are used in the enzyme hydrolysis step of the AOAC method 2001.11 for the determination of polydextrose (a low molar mass dietary fiber) in foods.
Components: exo-Inulinase (2,000 U/mL on kestose, at 40oC) and endo-Inulinase (100 U/mL on inulin at 40oC).
Note: This product is a mixture of two ultrapure, recombinant enzymes. Suitable for the measurement of fructan (AOAC Method 997.08) and in the measurement of Polydextrose (AOAC Method 2000.11).
Find out more of our available Carbohydrate Active enZYmes.
Validation of Method