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Fructanase Mixture (purified-liquid)
Reference : E-FRMXLQ
Enzyme Fructanase mixture
Countries eligible for delivery
Countries eligible for delivery:
France (except Corsica and overseas departments and territories), Algeria, French overseas departments and territories, French Polynesia, Libyan Arab Jamahiriya, Morocco, Tunisia, Egypt, France (Corsica)
Enzyme Fructanase mixture
Shipping temperature: ambient
Storage temperature: <-10°C
Formulation: in 50% (v/v) glycerol
Physical form: solution
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-β-D-fructan fructanohydrolase
- Exo-inulinase: fructan β-fructosidase
Source: 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
Components: exo-inulinase 2,000 U/ml (on kestose, at 40°C), endo-inulinase ˜ 100 U/ml (on fructan at 40°C), α-galactosidase < 0.08 U/ml (on polygalacturonic acid at 40°C), β-glucanase < 0,04 U/ml (on β-glucan at 40°C) and pectinase < 0,07 U/ml (on pectin at 40°C)
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, or in the solubilisation of "insoluble" fructan in the AOAC Total Dietary Fiber method. In this product, the contamination of exo-inulinase by α-galactosidase ,β-glucanase and pectinase is 0,004%, 0,002% and 0,03%, respectively. In Fructozyme (NOVO), the contamination by α-galactosidase, β-glucanase and pectinase is 15.2%, 0.3% and 2% respectively.
Temperature optima: 40°C
pH optima: 4,5
Method recognition: AOAC method 997.08 and AOAC method 2000.11
Stability: minimum 1 year at < -10°C
Shipping temperature: ambient
Storage temperature: <-10°C
Formulation: in 50% (v/v) glycerol
Physical form: solution
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-β-D-fructan fructanohydrolase
- Exo-inulinase: fructan β-fructosidase
Source: 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
Components: exo-inulinase 2,000 U/ml (on kestose, at 40°C), endo-inulinase ˜ 100 U/ml (on fructan at 40°C), α-galactosidase < 0.08 U/ml (on polygalacturonic acid at 40°C), β-glucanase < 0,04 U/ml (on β-glucan at 40°C) and pectinase < 0,07 U/ml (on pectin at 40°C)
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, or in the solubilisation of "insoluble" fructan in the AOAC Total Dietary Fiber method. In this product, the contamination of exo-inulinase by α-galactosidase ,β-glucanase and pectinase is 0,004%, 0,002% and 0,03%, respectively. In Fructozyme (NOVO), the contamination by α-galactosidase, β-glucanase and pectinase is 15.2%, 0.3% and 2% respectively.
Temperature optima: 40°C
pH optima: 4,5
Method recognition: AOAC method 997.08 and AOAC method 2000.11
Stability: minimum 1 year at < -10°C
- High purity and stability
Data Booklet
Safety data sheet
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Specifications
| Reference | Packaging | |
|---|---|---|
| E-FRMXLQ | 10 mL |