Fructanase Mixture (purified-liquid) 

High purity Fructanase Mixture (purified-liquid) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

For Fructan Determination (Liquid).

EC 3.2.1.7
CAZy Family: GH32 

EC 3.2.1.80
CAZy Family: GH32 

Components: exo-inulinase 2,000 U/ml (on kestose, at 40oC), endo-inulinase ˜ 100 U/ml (on fructan at 40oC), α-galactosidase < 0.08 U/ml (on polygalacturonic acid at 40oC), β-Glucanase < 0.04 U/ml (on β-glucan at 40oC) and pectinase < 0.07 U/ml (on pectin at 40oC). 

Note: This product has been purified to remove α-galactosidase, β-glucanase and pectinase which 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 0.004%, 0.002% and 0.03%, respectively. In Fructozyme (NOVO), the contamination by α-galactosidase, β-glucanase and pectinase is 15.2%, 0.3% and 2% respectively.

Stable at -20oC for > 4 years.

Product Code
Content/size
Stock
Price
Qty
E-FRMXLQ
20 mL
$214.00

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Relationship of grain fructan content to degree of polymerisation in different barleys.

Nemeth, C., Andersson, A. A. M., Andersson, R., Mangelsen, E., Sun, C. & Åman, P. (2014). Food and Nutrition Sciences, 5, 581-589.

How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?

Rakha, A., Åman, P. & Andersson, R. (2011). International journal of molecular sciences, 12(5), 3381-3393.

Effect of fructans‐based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks.

Capriles, V. D., Soares, R. A. M., Pinto E Silva, M. E. M. & Arêas, J. A. G. (2009). International Journal of Food Science & Technology, 44(10), 1895-1901.

Measurement of the distribution of non‐structural carbohydrate composition in onion populations by a high‐throughput microplate enzymatic assay.

Revanna, R., Turnbull, M. H., Shaw, M. L., Wright, K. M., Butler, R. C., Jameson, P. E. & McCallum, J. A. (2013). Journal of the Science of Food and Agriculture, 93(10), 2470-2477.

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads.

Capriles, V. D. & Arêas, J. A. G. (2013). Food & Function, 4(1), 104-110.

Characterisation of dietary fibre components in rye products.

Rakha, A., Åman, P. & Andersson, R. (2010). Food Chemistry, 119(3), 859-867.

Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations.

Komatsu, T. R., Buriti, F. C. A., da Silva, R. C., Lobo, A. R., Colli, C., Gioielli, L. A. & Saad, S. M. I. (2013). LWT-Food Science and Technology, 50(2), 755-765.

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