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Enzymes for Research, Diagnostic and Industrial Use

Native Candida utilis Invertase

Cat No.
NATE-0358
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. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications.
Abbr
Invertase, Native (Candida utilis)
Alias
invertase
Source
Candida utilis
Applications
This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing β-D-fructofuranoside residue.
Enzyme Commission Number
EC 3.2.1.26
Activity
> 300 units/mg solid
CAS No.
9001-57-4
Molecular Weight
mol wt ~260 kDa
pH Stability
pH 4.0-6.0 (50°C, 10min)
Michaelis Constant
1.5x10-2M (Saccharose)
Structure
Glycoprotein containing ca. 50% of carbohydrates
Unit Definition
One unit will hydrolyze 1.0 μmole of sucrose to invert sugar per min at pH 4.5 at 55°C.
Optimum pH
3.5-4.0
Optimum temperature
60-70°C
Thermal stability
below 60°C (pH 4.5, 10min)
Storage
−20°C
Warnings
Chromatographically purified
Synonyms
EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; β-fructofuranosidase; β-D-fructofuranoside fructohydrolase; 9001-57-4
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Realted Products
Catalog
ProductName
EC No.
CAS No.
Source
Price
CatalogDIA-205
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceCandida sp.
CatalogNATE-0357
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceBaker's yeast (S. cerevisiae)
CatalogNATE-0359
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceSaccharomyces cerevisiae
CatalogNATE-1573
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceE. coli
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Realted Protocols
invertase -Enzymatic Assay Protocol
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