Prices exclude VAT
Available for shipping
|Storage Temperature:||Below -10oC|
|Formulation:||Supplied as a freeze-dried powder|
|Stability:||Minimum 1 year at < -10oC. Check vial for details.|
endo-inulinase: 1-beta-D-fructan fructanohydrolase
exo-inulinase: fructan β-fructosidase
endo-inulinase: Supplied at ~ 100 U/mL
exo-inulinase: Supplied at ~ 2,000 U/mL
|Expression:||Recombinant from Aspergillus niger|
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 and AOAC Method 2000.11|
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/mL on kestose, at 40oC) and endo-inulinase (100 U/mL on inulin 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).
Validation of Methods