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Enzymes for Research, Diagnostic and Industrial Use

Native Candida sp. Invertase

Cat No.
DIA-205
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.
Abbr
Invertase (Candida sp.)
Alias
Invertase
Source
Candida sp.
Applications
This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing ß-D-fructofuranoside residue.
Appearance
White amorphous powder, lyophilized
Enzyme Commission Number
EC 3.2.1.26
Activity
GradeⅠ 100U/mg-solid or more (containing approx. 70% of stabilizer)
CAS No.
9001-57-4
Molecular Weight
approx. 260 kDa
pH Stability
pH 4.0-6.0 (50°C, 10min)
Michaelis Constant
1.5×10⁻²M (Saccharose)
Structure
Glycoprotein containing ca. 50% of carbohydrates
Specificity
The enzyme hydrolyzes saccharose and raffinose, but does not hydrolyze inulin and melezitose.
Optimum pH
3.5-4.0
Optimum temperature
60-70°C
Thermal stability
below 60°C (pH 4.5, 10min)
Stability
Stable at-20°C for at least one year
Stabilizers
KH₂PO₄
Synonyms
EC 3.2.1.26; saccharase; glucosucrase; beta-h-fructosidase; beta-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; beta-fructofuranosidase
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Realted Products
Catalog
ProductName
EC No.
CAS No.
Source
Price
CatalogNATE-0357
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceBaker's yeast (S. cerevisiae)
CatalogNATE-0358
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceCandida utilis
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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