β-Fructofuranosidase
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β-Fructofuranosidase
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CAS No:
9001-57-4
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Chemical Name:
β-Fructofuranosidase
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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
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CAS No:
Safety Information
NONH for all modes of transport
3
22-24/25
Stable. Incompatible with strong oxidizing agents.
β-Fructofuranosidase Use and 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.
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.
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