| Cat# | DIA-530 |
| Source | Aspergillus niger |
| Description | Fructanase, amyloglucosidase (E-AMGDF) and isoamylase (E-ISAMY) are used in the enzyme hydrolysis step of two validated methods for the determination of polydextrose (a low molar mass dietary fiber) in foods. |
| Form | Lyophilised powder |
| ECNumber | Endo-Inulinase: 3.2.1.7 Exo-Inulinase: 3.2.1.80 |
| Optimum pH | 4.5 |
| Optimum temperature | 60 °C |
| Stability | > 1 year under recommended storage conditions |
| Unit Definition | Endo-inulinase: One unit of endo-inulinase activity is defined as the amount of enzyme required to release one μmole of β-D-fructose reducing-sugar equivalents per minute from inulin (20 mg/mL) in sodium acetate buffer (100 mM), pH 4.5. Exo-inulinase: One unit of exo-inulinase activity is defined as the amount of enzyme required to release one μmole of β-D-fructose reducing-sugar equivalents per minute from kestose (5 mg/mL) in sodium acetate buffer (100 mM), pH 4.5 at 40 °C. |
| Storage | Below -10 °C |
| Synonyms | Endo-inulinase: 1-β-D-fructan fructanohydrolase Exo-inulinase: fructan β-fructosidase |
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