| Cat# | DIA-540 |
| Source | Yeast |
| Description | High purity sucrase from yeast for use in research, biochemical enzyme assays and analytical testing applications. |
| Form | Powder |
| Activity | ~ 20 U/mg (30°C, pH 6.8 on sucrose) |
| Unit Definition | One unit of sucrase activity is defined as the amount of enzyme required to release one μmole of glucose per minute from sucrose (10 mM) in sodium maleate buffer (100 mM), pH 6.8 at 30°C. |
| Storage | Below -10 °C |
| Synonyms | Sucrase/invertase; α-glucosidase; α-D-glucoside glucohydrolase |
| Enzyme Commission Number | EC 3.2.1.20 |
| Stability | > 1 year under recommended storage conditions |
| Optimum temperature | 30 °C |
| Applications | Applications for the removal of sucrose in various analytical procedures in the cereals, food and feeds, fermentation and beverage industries. |
| Molecular Weight | 62000 Da |
| Specificity | Hydrolysis of terminal, non-reducing (1,4)-linked α-D-glucose residues with release of D-glucose. |
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