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Native Saccharomyces cerevisiae Invertase Glycoprotein Standard

Cat No.
NATE-0359
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 (Saccharomyces cerevisiae)
Alias
invertase
Source
Saccharomyces cerevisiae
Applications
The Invertase Glycoprotein Standard can be used to demonstrate N-glycosylation using PNGase F with both in-solution and in-gel pr ocedures. The extent of deglycosylation can be assessed by mobility shift on SDS-PAGE gels. Used in the production of confectionary foods and artificial honey.
Form
lyophilized powder
Enzyme Commission Number
EC 3.2.1.26
CAS No.
9001-57-4
Storage
2-8°C
Warnings
Invertase is an enzyme that catalyses the hydrolysis of sucrose into fructose and glucose. Invertase Glycoprotein Standard is the periplasmic (glycosylated form, external invertase) with 50% of its mass as polymannan. Since yeast can provide an alternative system for protein glycosylation that is similar to mammalian systems, periplasmic invertase is often used as a model for the study of the function of oligosaccharides in glycoproteins and for studies on glycoprotein biosynthesis.
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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Catalog
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SourceBaker's yeast (S. cerevisiae)
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Realted Protocols
invertase -Enzymatic Assay Protocol
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