endo-Inulinase (Aspergillus niger) (Recombinant) 

High purity recombinant endo-Inulinase (Aspergillus niger) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

CAZy Family: GH32
CAS:  9025-67-6

inulinase; 1-beta-D-fructan fructanohydrolase

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

Specific activity:
~ 580 U/mg (60oC, pH 4.5 on inulin);
~ 300 U/mg (40oC, pH 4.5 on inulin).

Stability: > 4 years at 4oC.

Product Code
500 Units at 40oC

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endo-Inulinase (Aspergillus niger) 

CAZy Family: GH32
CAS:  9025-67-6

inulinase; 1-beta-D-fructan fructanohydrolase

In 3.2 M ammonium sulphate.

> 4 years at 4oC.

Specific activity:
~ 580 U/mg (60oC, pH 4.5 on inulin);
~ 300 U/mg (40oC, pH 4.5 on inulin).

Unit definition:
One Unit of endo-inulinase activity is defined as the amount of enzyme required to release one μmole of β-D-fructose reducing-sugar equivalents per minute from inulin (20 mg/mL) in sodium acetate buffer (100 mM), pH 4.5.

endo-acting hydrolysis of (2,1)-β-D-fructosidic linkages in inulin.

Applications established in food industry for fructose syrup production and in the diagnostics industry for the measurement of fructans and inulins. 

Measurement of inulin and inulin-degrading enzymes.

McCleary, B. V. (1998). “Proceedings of the Seventh Seminar on Inulin”, (A. Fuchs and A. Van Laere, Eds.), European Fructan Association, pp. 36-45.

Fructans - Analytical approaches to a fibre that ferments.

Blakeney, A. B., McCleary, B. V. & Mugford, D. C. (1997). Chemistry in Australia, 17-19.

Measurement of inulin and oligofructan.

McCleary, B. V. & Blakeney, A. B. (1999). Cereal Foods World, 44(6), 398-406.

Measurement of total fructan in foods by enzymatic/spectrophotometric method: Collaborative study.

McCleary, B. V., Murphy, A. & Mugford, D. C. (2000). Journal of AOAC International, 83(2), 356-364.

Inhibition of Streptococcus mutans biofilm formation by Streptococcus salivarius FruA.

Ogawa, A., Furukawa, S., Fujita, S., Mitobe, J., Kawarai, T., Narisawa, N., Sekizuka, T., Kuroda, M., Ochiai, K., Ogihara, H., Kosono, S., Yoneda, S., Watanabe, H., Morinaga, Y., Uematsu, H. & Senpuku, H. (2011). Applied and Environmental Microbiology, 77(5), 1572-1580.

Enzymatic Hydrolysis of Agavins to Generate Branched Fructooligosaccharides (a-FOS).

Huazano-García, A. & López, M. G. (2017). Applied Biochemistry and Biotechnology, 1-10.

Saccharomyces cerevisiae and Kluyveromyces marxianus cocultures allow reduction of fermentable oligo-, di-, and monosaccharides and polyols Levels in whole wheat bread.

Struyf, N., Laurent, J., Verspreet, J., Verstrepen, K. J. & Courtin, C. M. (2017). Journal of Agricultural and Food Chemistry, In Press.

Characterization and quantification of oligosaccharides in human milk and infant formula.

Nijman, R., Liu, Y., Bunyatratchata, A., Smilowitz, J. T., Stahl, B. & Barile, D. (2018). Journal of Agricultural and Food Chemistry, 66(26), 6851–6859.