Sucrase (from yeast) 

High purity Sucrase (from yeast) for use in research, biochemical enzyme assays and in vitro diagnostic analysis. Sucrase and Fructanase (E-FRMXLQ) are used in the measurement of fructan in foods according to Chinese GB Standard 5009.255-2016.

CAZy Family: GH13
CAS: 9001-42-7 

alpha-glucosidase; alpha-D-glucoside glucohydrolase

Highly purified. From yeast.
Lyophilised powder.

Specific activity
~ 20 U/mg (40oC, pH 6.8 on sucrose).

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

Product Code
300 Units (on sucrose)

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AOAC Method 2016.06


Sucrase (from yeast)

CAZy Family: GH13
CAS: 9001-42-7 

alpha-glucosidase; alpha-D-glucoside glucohydrolase

Lyophilised powder.

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

Specific activity:
~ 20 U/mg (40oC, 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 40oC.

Hydrolysis of terminal, non-reducing (1,4)-linked α-D-glucose residues with release of D-glucose. 

Applications for the removal of sucrose in various analytical procedures in the cereals, food and feeds, fermentation and beverage industries.

The molecular basis of the effect of temperature on enzyme activity.

Daniel, R. M., Peterson, M. E., Danson, M. J., Price, N. C., Kelly, S. M., Monk, C R., Weinberg, C S., Oudshoorn, M. L. & Lee, C. K. (2010). Biochem. J, 425, 353-360.