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)
Applications
Applications established in food industry for fructose syrup production and in the diagnostics industry for the measurement of fructans and inulins.
Form
In 3.2 M ammonium sulphate.
Enzyme Commission Number
EC 3.2.1.7
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.
Molecular Weight
~ 56,800
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.
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.
Synonyms
EC 3.2.1.7; inulinase; inulase; indoinulinase; endo-inulinase; exoinulinase; 2,1-β-D-fructan fructanohydrolase; 9025-67-6
