Fructanase Mixture (purified-powder) 

Powder (freeze dried)

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: AOAC method 2000.11 and Chinese GB Standard 5009.245-2016.

CAZy Family: GH32 

CAZy Family: GH32 

Components: exo-inulinase 20,000 U (on kestose, at 40oC), endo-inulinase 1000 U (on fructan at 40oC), α-galactosidase 0.70 U (on p-nitrophenyl α-galactoside at 40oC), β-Glucanase 1.25 U (on β-glucan at 40oC) and pectinase 5.5 U (on pectin at 40oC). 

Note: This product has been purified to remove most of the contamination with α-galactosidase, β-glucanase and pectinase which can interfere with the use of the preparation in the measurement of fructan, or in the solubilisation of "insoluble" fructan in the AOAC Total Dietary Fiber method. In this product, the contamination of exo-inulinase by α-galactosidase, β-glucanase and pectinase is 0.003%, 0.005% and 0.022%, respectively. In Fructozyme (NOVO), the contamination by α-galactosidase, β-glucanase and pectinase is 15.2%, 0.3% and 2% respectively.

Stability: Minimum 1 year at < -10oC. Check vial for details.

Product Code
20,000 Units

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Validation of Methods

AOAC Method 997.08
AOAC Method 2000.11
AOAC Method 2016.06



Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method.

Huynh, B. L., Palmer, L., Mather, D. E., Wallwork, H., Graham, R. D., Welch, R. M. & Stangoulis, J. C. R. (2008). Journal of Cereal Science, 48(2), 369-378.

A simple and accurate method for determining wheat grain fructan content and average degree of polymerization.

Verspreet, J., Pollet, A., Cuyvers, S., Vergauwen, R., Van den Ende, W., Delcour, J. A. & Courtin, C. M. (2012). Journal of Agricultural and Food Chemistry, 60(9), 2102-2107.