Cat No.
NATE-1101
Description
Inulinase hydrolyses inulin to produce oligosaccharides and liberate fructose. It also splits terminal fructose units in sucrose and raffinose.
Abbr
endo-Inulinase, Recombinant (Aspergillus niger)
Species
Aspergillus niger
Form
In 3.2 M ammonium sulphate.
Enzyme Commission Number
EC 3.2.1.7
Bio-activity
587 U/mg protein (on inulin) at pH 4.5 and 60°C; 316 U/mg protein (on inulin) at pH 4.5 and 40°C.
CAS No.
9025-67-6
Molecular Mass
~ 56,800
pH Stability
3.0 - 8.0
Isoelectric point
~ 4.9
Specificity
Endo-acting hydrolysis of b-2,1-D-fructosidic bonds of inulin.
Unit Definition
One Unit of endo-inulinase activity is defined as the amount of enzyme required to release one μg of β-D-fructose reducing-sugar equivalents per minute from inulin (20 mg/mL) in sodium acetate buffer (100 mM) at pH 4.5.
Optimum pH
4.5 - 5.5
Optimum temperature
60°C
Thermal stability
up to 40°C
Stability
> 4 years at 4°C
Preparation Instructions
For assay, this enzyme should be diluted in sodium acetate buffer (100 mM), pH 4.5 containing 1 mg/mL BSA. Swirl to mix the enzyme immediately prior to use.
Applications
Applications established in food industry for fructose syrup production and in the diagnostics industry for the measurement of fructans and inulins.
Synonyms
EC 3.2.1.7; inulinase; inulase; indoinulinase; endo-inulinase; exoinulinase; 2,1-β-D-fructan fructanohydrolase; 9025-67-6
