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Help CenterSUCRASE CAS：9001-57-4 Invertase
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SUCRASE
DESCRIPTION&CHARACTERISTICS
Sucrase shows very high glycoside hydrolase activity with pH optima and temperature optima at pH4 and 60oC, respectively. The enzyme exhibits broad substrate specificity. When sucrose is used as a substrate, it would be hydrolyzed into glucose and fructose. When the enzyme works on inulin which is a typical fructan, the enzyme demonstrates both exo- and endo- activities of inulinase. Inulin would be decomposed into fructose monomer, suggesting a potential application for the production of high-fructose syrup. The enzyme could also hydrolyze raffinose to get one molecule of fructose and one molecule of melibiose.
SPECIFICATIONS
Product Name |
Forms |
Enzyme Activity |
Sucrase |
Powder |
100-60,000 SU/g |
(Formulations are supplied as per customer requirements)
APPLICATION
1. High-Fructose Syrup.
2. Sucrose hydrolyzing.
USAGE
pH optima of the sucrase was determined by incubating sucrose and the enzyme at 40oC for 20min,the activity was estimated by quantifying the reduced sugar released with DNS method.
Temperature optima of the sucrase was determined by incubating sucrose and the enzyme in pH4 buffer at various temperature for 20min, the activity was estimated by quantifying the reduced sugar released with DNS method.
Enzyme dosage: 1-3‰ (The optimal dosage of enzyme added production should follow the specific produce circumstances, please feel free to email us or call us).
PACKAGING
Inner packaging:1kg/bag, 5kg/bag.
Outer packaging: 20kg/paper box, 25kg/drum.
STORAGE AND SHELF LIFE
Normal room temperature in a cool, dry environment away from light, avoid high temperature, moisture, and direct sunlight, the shelf life is 12 months.
Too long storage time or adverse storage conditions will occur different degrees reduction for the enzyme activity , proper addition for dosage will be required when using.
SAFETY
If in-taking the enriched enzyme powder or droplet, allergic may appear.
Sensitivity to the skin, eyes and mucous membrane tissue is caused by long-time touch.
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