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).

Fructanase, Amyloglucosidase (E-AMGDF) and Isoamylase (E-ISAMY) are used in the enzyme hydrolysis step of the AOAC method 2001.11 for the determination of polydextrose (a low molar mass dietary fiber) in foods.

CAZy Family: GH32 

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.

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

Product Code
10 mL

In association with DHL Express Megazyme offers expedited same day shipping on all orders received before 12 noon GMT, DHL offers express shipping to over 220 countries worldwide serving 35 countries next day and 65 within 2 days. For further details visit our delivery page. Should delivery error or damage require you to return a product please contact our Customer Service team to obtain shipping instructions and authorisation. For full terms and conditions see T&Cs.

We support the following payment methods:

  • Visa
  • MasterCard
  • American Express
  • Cheque
  • Wire Transfer / EFT /ACH

For further details visit our payment page

Validation of Methods

AOAC Method 997.08
AOAC Method 2000.11

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.

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.