Enzyme Sucrase

Shipping temperature: ambient

Storage temperature: below -10°C

Formulation: supplied as a lyophilised powder

Physical form: powder

EC 3.2.1.20
CAZy Family: GH13
CAS: 9001-42-7

Synonyms: α-glucosidase; α-D-glucoside glucohydrolase

Source: yeast
​Highly purified

Molecular weight: 62,000

Specific activity:
~ 20 U/mg (40°C, pH 6,8 on sucrose)

Unit definition:
One Unit of sucrase activity is defined as the amount of enzyme required to release one micromole of glucose per minute from sucrose (10 mM) in sodium maleate buffer (100 mM), pH 6,8 at 40°C

Specificity:
Hydrolysis of terminal, non-reducing (1,4)-linked α-D-glucose residues with release of D-glucose

Temperature optima: 30°C
pH optima: 6,8

Method recognition: AOAC method 2016.06 and GB standards 5009.255-2016

Stability: minimum 1 year at < -10^oC

• High purity and stability

- Research, biochemical enzyme assays and in vitro diagnostic analysis
- Used for removal of sucrose in various analytical procedures in the cereals, food and feeds, fermentation and beverage industries

Data Booklet Safety data sheet

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