Megazyme E-FRMXPD 果聚糖酶混合物
Product code: E-FRMXPD
20,000 Units
| Content: | 20,000 Units |
| Shipping Temperature: | Ambient |
| Storage Temperature: | Below -10oC |
| Formulation: | Supplied as a lyophilised powder |
| Physical Form: | Powder |
| 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 |
Powder (freeze dried)
Fructanase, Amyloglucosidase (E-AMGDF) and Isoamylase (E-ISAMY) are used in the enzyme hydrolysis step of two validated methods for the determination of polydextrose (a low molar mass dietary fiber) in foods: AOAC method 2000.11 and Chinese GB Standard 5009.245-2016.
Components: exo-inulinase 20,000 U (on kestose, at 40oC), endo-inulinase 1000 U (on fructan at 40oC), α-galactosidase 0.70 U (on p-nitrophenyl α-galactoside at 40oC), β-Glucanase 1.25 U (on β-glucan at 40oC) and pectinase 5.5 U (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 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.
See more of our other Carbohydrate Active enZYmes products.
Validation of Methods
内容：20,000个单位
运输温度：环境
储存温度：-10oC以下
配方：以冻干粉形式提供
物理形态：粉末
稳定性：在 < -10oC 时至少 1 年。检查小瓶了解详情。
酶活性：果聚糖酶
EC编号：菊粉内切酶：3.2.1.7，
外切菊糖酶：3.2.1.80
CAZy 家族：GH32
CAS 编号：9001-57-4，
9025-67-6,
37288-56-5
同义词：菊粉内切酶：1-β-D-果聚糖果糖水解酶
外切菊糖酶：果聚糖β-果糖苷酶
来源：曲霉属。
表达：来自Aspergillus sp。
特异性：菊粉内切酶：菊粉中 (2,1)-β-D-果糖苷键的内切作用水解。
外切菊糖酶：水解 β-D-呋喃果糖苷中末端的非还原性 β-D-呋喃果糖苷残基。
单位定义：菊粉内切酶：一个菊糖内切酶活性单位定义为在乙酸钠缓冲液中每分钟从菊粉 (20 mg/mL) 中释放 1 μmole β-D-果糖还原糖当量所需的酶量(100 毫米), pH 值 4.5。
外切菊糖酶：一单位外切菊糖酶活性定义为在乙酸钠缓冲液（100 mM）中每分钟从酮糖 (5 mg/mL) 中释放 1 μmole β-D-果糖还原糖当量所需的酶量)，在 40oC 时 pH 值 4.5。
最佳温度：40oC
最佳 pH 值：4.5
方法识别：AOAC Method 997.08、AOAC Method 2000.11、AOAC Method 2016.06、GB Standard 5009.245-2016和GB Standard 5009.255-2016
粉末（冻干）
果聚糖酶、淀粉葡萄糖苷酶 (E-AMGDF) 和异淀粉酶 (E-ISAMY) 用于两种经过验证的食品中聚葡萄糖（一种低摩尔质量膳食纤维）测定方法的酶水解步骤：AOAC 方法 2000.11 和中国 GB 标准 5009.245 -2016 年。
成分：菊糖外切酶 20,000 U（在 40oC 条件下对 kestose），菊粉内切酶 1000 U（在 40oC 条件下对果聚糖），α-半乳糖苷酶 0.70 U（在 40oC 条件下对硝基苯基α-半乳糖苷），β-葡聚糖酶 1.25 U（ β-葡聚糖，40oC）和果胶酶 5.5 U（果胶，40oC）。
注意：本产品已经过纯化，去除了干扰制剂在果聚糖测定（AOAC 方法 997.08）和聚葡萄糖测定（AOAC 方法 2000.11）中使用的 α-半乳糖苷酶、β-葡聚糖酶和果胶酶。
果聚糖酶和蔗糖酶 (E-SUCR) 用于 AOAC 方法 2016.06 和中国 GB 标准 5009.255-2016 测定食品中果聚糖的酶解步骤。
查看更多我们的其他碳水化合物活性酶产品。
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Similar Products
E-FRMXLQ – Fructanase Mixture (liquid)
E-EXOIAN – exo-Inulinase (Aspergillus niger)
E-ENDOIAN – endo-Inulinase (Aspergillus niger)
Related Carbohydrates
P-INUL – Inulin
P-FOS28 – Fructooligosaccharides (FOS)
O-KTR – 1-Kestose
O-KTE – 1,1-Kestotetraose
O-KPE – 1,1,1-Kestopentaose
Colourimetric Substrates
S-AZFR5 – Azo-Fructan
S-AZFRXOI – Azo-Fructan
Associated Enzymes
E-INVPD-2G – Invertase
E-ENLEV – endo-Levanase (Bacteroides thetaiotaomicron)
E-SUCR – Sucrase (from yeast)
E-INVRT – Invertase (fructofuranosidase) (yeast)