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Fructanase Mixture (liquid) 
10 mL / 20,000 Units
Prices exclude VAT
| Content: | 10 mL / 20,000 Units |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Below -10oC |
| Formulation: | In 50% (v/v) glycerol |
| Physical Form: | Solution |
| Stability: | Minimum 1 year at < -10oC. Check vial for details. |
| Enzyme Activity: | Fructanase |
| 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-beta-D-fructan fructanohydrolase exo-inulinase: fructan β-fructosidase |
| Source: | Aspergillus sp. |
| Expression: | From 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. |
| Temperature Optima: | 40oC |
| pH Optima: | 4.5 |
| 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 |
High purity Fructanase Mixture (liquid) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.
For Fructan Determination (Liquid).
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), endo-inulinase ˜ 100 U/ml (on fructan at 40oC), α-galactosidase < 0.08 U/ml (on polygalacturonic acid at 40oC), β-Glucanase < 0.04 U/ml (on β-glucan at 40oC) and pectinase < 0.07 U/ml (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 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.
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Validation of Methods
