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β-Fructofuranosidase

β-Fructofuranosidase structure

CAS No:
9001-57-4
Chemical Name:
β-Fructofuranosidase
Synonyms:
β-Fructofuranosidase;Fructofuranosidase,β-;Invertase;Invertin;Sucrase;Acid invertase;Glucosucrase;β-h-Fructosidase;E.C. 3.2.1.26;Alkaline invertase;Saccharase;β-Fructopyranosidase;BDH I invertase;EC 3.2.1.26;β-D-Fructofuranosidase;β-Fructosidase;β-D-Fructofuranoside fructohydrolase;Sucrose hydrolase;β-Fructofuranoside fructohydrolase;exo-β-(2,6)-Fructofuranosidase;Maxinvert L 1000;Fructosylinvertase;β-Invertase;Validase Invertase;Vacuolar invertase;Maxinvert L 10000;Bioinvert;Inversil;Sucrase/Invertase;Fructofuranosidase;Sweetase L;Sweetase,SternEnzym GmbH & Co. KG,Germany;Maxinvert 200000MG;Sucrases;135992-94-8
Categories:
Food Additives > Enzyme

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Description

solid

β-Fructofuranosidase Basic Attributes

Exact Mass：

259.904755

EC Number：

232-615-7

HScode：

35079090

Characteristics

XLogP3：

0.38

Appearance：

powder

Density：

2.0±0.1 g/cm3

Boiling Point：

370.9±42.0 °C at 760 mmHg

Flash Point：

178.1±27.9 °C

Refractive Index：

1.574

Storage Conditions：

2-8°C

Safety Information

Transport codes：

NONH for all modes of transport

wgk germany：

safety instructions：

22-24/25

Stability/Shelf Life：

Stable. Incompatible with strong oxidizing agents.

β-Fructofuranosidase Use and Manufacturing

Methods of Manufacturing

Use excellent strains of Saccharomyces cerevisiae or S. cnrlsbetjgensis, aerate culture in a medium containing 2% sucrose, collect the resulting yeast, add chloroform, ethyl acetate, toluene for autolysis , So that the invertase is dissolved out of the bacteria, and then added with alumina, kaolin and other adsorption purification, and the enzyme is precipitated with 50% ethanol. Pure enzyme is unstable, so add more human glycerin and other dilution.

Uses

For preparation of invert sugar from sucrose; as analytical reagent for sucrose. Enzyme. It mainly decomposes sucrose into invert sugar, so as to obtain a high-concentration sugar liquid with higher solubility than sucrose and less easy to crystallize. It is used in ice cream, liquid chocolate, candied fruit, various candies, jams, etc. It is also used to produce artificial honey and remove sucrose from food.

Material

Kaolin

Alumina

Ethyl acetate

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