exo-Inulinase (Aspergillus niger) (Recombinant) 

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

EC 3.2.1.80
CAZy Family: GH32
CAS: 37288-56-5

fructan beta-fructosidase; beta-D-fructan fructohydrolase

(Also assigned to EC 3.2.1.26)
CAZy Family: GH32
CAS: 9001-57-4

beta-fructofuranosidase; beta-D-fructofuranoside fructohydrolase

Recombinant. From Aspergillus niger.
In 3.2 M ammonium sulphate.
Supplied at ~ 2,000 U/mL.

Specific activity:
~ 2,000 U/mg (60oC, pH 4.5 on kestose);
~ 1,000 U/mg (40oC, pH 4.5 on kestose).

Stability: > 4 years at 4oC.

Product Code
Content/size
Stock
Price
Qty
E-EXOIAN
5,000 Units at 40oC
$178.00

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DESCRIPTION

exo-Inulinase (Aspergillus niger)

EC 3.2.1.80
CAZy Family: GH32
CAS: 37288-56-5

Synonyms
fructan beta-fructosidase; beta-D-fructan fructohydrolase

EC 3.2.1.26
CAZy Family: GH32
CAS: 9001-57-4

Synonyms
beta-fructofuranosidase; beta-D-fructofuranoside fructohydrolase

Form:
In 3.2 M ammonium sulphate. 

Stability:
> 4 years at 4oC.

Specific activity:
~ 2,000 U/mg (60oC, pH 4.5 on kestose);
~1,000 U/mg (40oC, pH 4.5 on kestose).

Unit definition:
One Unit of exo-inulinase activity is defined as the amount of enzyme required to release one μmole of β-D-fructose reducing-sugar equivalents per minute from kestose (5 mg/mL) in sodium acetate buffer (100 mM), at pH 4.5 at 40oC.

Specificity:
EC 3.2.1.80; Hydrolysis of terminal, non-reducing (2,1)- and (2,6)-linked β-D-fructofuranose residues in fructans.

EC 3.2.1.26; Hydrolysis of terminal, non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides.

Applications:
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.

The probiotic Lactobacillus johnsonii NCC 533 produces high-molecular-mass inulin from sucrose by using an Inulosucrase enzyme.

Anwar, M. A., Kralj, S., van der Maarel, M. J. E. C. & Dijkhuizen, L. (2008). Applied and Environmental Microbiology, 74(11), 3426-3433.