endo-1,5-α-Arabinanase (Aspergillus niger

High purity endo-1,5-α-arabinanase (Aspergillus niger) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

EC 3.2.1.99
CAZy Family: GH43
CAS: 75432-96-1

arabinan endo-1,5-alpha-L-arabinanase; 5-alpha-L-arabinan 5-alpha-L-arabinanohydrolase

From Aspergillus niger.
In 3.2 M ammonium sulphate.
Supplied at ~ 200 U/mL.

Specific activity:
~ 10 U/mg (40oC, pH 4.0 on CM-linear 1,5-α-L-arabinan).

Stability: > 2 years at 4oC.

Product Code
Content/size
Stock
Price
Qty
E-EARAB
400 Units
$182.00

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DESCRIPTION

endo-1,5-α-arabinanase (Aspergillus niger)

EC 3.2.1.99
CAZy Family: GH43
CAS: 75432-96-1

Synonyms
arabinan endo-1,5-alpha-L-arabinanase; 5-alpha-L-arabinan 5-alpha-L-arabinanohydrolase

Form:
In 3.2 M ammonium sulphate.

Stability:
> 2 years at 4oC.

Specific activity:
~ 10 U/mg (40oC, pH 4.0 on CM-linear 1,5-α-L-arabinan).

Unit definition:
One Unit of arabinanase activity is defined as the amount of enzyme required to release one µmole of arabinose reducing-sugar equivalents per minute from CM-linear 1,5-α-L-arabinan (10 mg/mL) in sodium acetate buffer (100 mM), pH 4.0 at 40oC.

Specificity:
endo-hydrolysis of (1,5)-α-arabinofuranose linkages in (1,5)-α-arabinans. Acts more slowly on the (1,5)-α-linked arabinan backbone in branched arabinans than on linear arabinans.

Applications:
Applications established in food and beverage industries, particularly in the reduction of haze in fruit juices and the processing of sugar beet.

Characterization of Cell Wall Composition of Radish (Raphanus sativus L. var. sativus) and Maturation Related Changes.

Schäfer, J., Brett, A., Trierweiler, B. & Bunzel, M. (2016). Journal of Agricultural and Food Chemistry, 64(45), 8625-8632.

Novel and selective substrates for the assay of endo-arabinanase.

McCleary, B. V. (1989). "Gums and Stabilisers for the Food Industry, Vol 5”, (G. O. Phillips, D. J. Wedlock and P. A.Williams, Eds.), IRL Press, pp. 291-298.

Comparison of endolytic hydrolases that depolymerize 1,4-β-D-mannan, 1,5-α-L-arabinan and 1,4-β-D-galactan.

McCleary, B. V. (1991). “Enzymes in Biomass Conversion”, (M. E. Himmel and G. F. Leatham, Eds.), ACS Symposium Series 460, Chapter 34, pp. 437-449. American Chemical Society, Washington.

Effect of nanocoating with rhamnogalacturonan‐I on surface properties and osteoblasts response.

Gurzawska, K., Svava, R., Syberg, S., Yihua, Y., Haugshøj, K. B., Damager, I., Ulvskov, P., Christensen, L. H., Gotfredsen, K. & Jørgensen, N. R. (2012). Journal of Biomedical Materials Research Part A, 100(3), 654-664.

Changes in cell wall biomechanical properties in the xyloglucan-deficient xxt1/xxt2 mutant of Arabidopsis.

Park, Y. B. & Cosgrove, D. J. (2012). Plant Physiology, 158(1), 465-475.

Remodeling of pectin and hemicelluloses in tomato pericarp during fruit growth.

Guillon, F., Moïse, A., Quemener, B., Bouchet, B., Devaux, M. F., Alvarado, C. & Lahaye, M. (2017). Plant Science, 257, 48-62.

Characterization and comparison of polysaccharides from Lycium barbarum in China using saccharide mapping based on PACE and HPTLC.

Wu, D. T., Cheong, K. L., Deng, Y., Lin, P. C., Wei, F., Lv, X. J., Long, Z. R., Zhoa, J., Ma, S. C. & Li, S. P. (2015). Carbohydrate polymers, 134, 12-19.

Cell wall composition and penetration resistance against the fungal pathogen Colletotrichum higginsianum are affected by impaired starch turnover in Arabidopsis mutants.

Engelsdorf, T., Will, C., Hofmann, J., Schmitt, C., Merritt, B. B., Rieger, L., Frenger, M. S., Marschall, A.,Franke, R. B., Pattathil, S. & Voll, L. M. (2016). Journal of Experimental Botany, 68(3), 701-713.

Structural characterization and immunomodulatory activity of a water soluble polysaccharide isolated from Botrychium ternatum.

Zhao, X., Li, J., Liu, Y., Wu, D., Cai, P. & Pan, Y. (2017). Carbohydrate Polymers, 171, 136-142.

Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb. with enzymatic hydrolysis.

Ma, F., Wang, D., Zhang, Y., Li, M., Qing, W., Tikkanen-Kaukanen, C., Liu, X. & Bell, A. E. (2018). Food Chemistry, 245, 13-21.

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