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exo-Inulinase from Aspergillus niger, Recombinant

Cat No.
NATE-1102
Abbr
exo-Inulinase, Recombinant (Aspergillus niger)
Source
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 3.2.1.80; EC 3.2.1.26
Activity
1426 U/mg protein (on kestose) at pH 4.5 and 40°C; ~ 2486 U/mg protein (on kestose) at pH 4.5 and 60°C.
CAS No.
37288-56-5;9001-57-4
Molecular Weight
~ 58,400
Isoelectric point
~ 5.4
pH Stability
3.0 - 9.0
Unit Definition
One Unit of exo-inulinase activity is defined as the amount of enzyme required to release one μg of β-D-fructose reducing-sugar equivalents per minute from kestose (5 mg/mL) in sodium acetate buffer (100 mM) at pH 4.5.
Optimum pH
3.5 - 4.5
Optimum temperature
50 - 60°C
Thermal stability
up to 50°C
Stability
> 4 years at 4°C
Storage
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 3.2.1.80; fructan beta-fructosidase; beta-D-fructan fructohydrolase; EC 3.2.1.26; beta-fructofuranosidase; beta-D-fructofuranoside fructohydrolase; exo-inulinase
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