Cat No.
DIA-205
Description
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.
Abbr
Invertase (Candida sp.)
Alias
Invertase
Species
Candida sp.
Enzyme Commission Number
EC 3.2.1.26
Bio-activity
GradeⅠ 100U/mg-solid or more (containing approx. 70% of stabilizer)
Appearance
White amorphous powder, lyophilized
Molecular Mass
approx. 260 kDa
pH Stability
pH 4.0-6.0 (50°C, 10min)
Michaelis Constant
1.5×10?2M (Saccharose)
Structure
Glycoprotein containing ca. 50% of carbohydrates
Specificity
The enzyme hydrolyzes saccharose and raffinose, but does not hydrolyze inulin and melezitose.
Optimum pH
3.5-4.0
Optimum temperature
60-70°C
Stabilizers
KH?PO?
Thermal stability
below 60°C (pH 4.5, 10min)
Stability
Stable at-20°C for at least one year
Applications
This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing ?-D-fructofuranoside residue.
Synonyms
EC 3.2.1.26; saccharase; glucosucrase; beta-h-fructosidase; beta-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; beta-fructofuranosidase
