果糖苷酶
invertase from baker'S yeast (S. cere-visiae)
CAS: 9001-57-4
Molecular Formula:
果糖苷酶 - Names and Identifiers
| Name | invertase from baker'S yeast (S. cere-visiae) |
| Synonyms | INVERTASE Sweetase L beta-Invertase Sucrose hydrolase beta-Fructosidase beta-h-Fructosidase beta-Fructopyranosidase invertase gr V practical Saccharase, Yeast (1.07686) invertase grade vii from bakers yeast beta-Fructofuranoside fructohydrolase invertase grade X from candida utilis Invertase from bakers yeast (S. cerevisiae) invertase from baker'S yeast (S. cere-visiae) |
| CAS | 9001-57-4 |
| EINECS | 232-615-7 |
果糖苷酶 - Physico-chemical Properties
| Density | 1.37[at 20℃] |
| Vapor Presure | 0.004Pa at 25℃ |
| Appearance | powder |
| Merck | 13,5026 |
| Storage Condition | -20°C |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| MDL | MFCD00131410 |
| Physical and Chemical Properties | Light yellow slightly viscous liquid. The main effect is to hydrolyze sucrose to glucose and fructose (invert sugar). At the same time, change its optical activity: sucrase made by yeast, when hydrolyzing sucrose, mainly cuts at the fructose end to obtain β-furanoside; by Aspergillus producers, it cuts at the glucose end to obtain α-Glucoside. The optimum pH value is 4.2~4.5 and the optimum temperature is 60 ℃. It is very stable at pH 3.0, temperature below 40 ℃, or pH 5.0, temperature below 55 ℃, or pH 7.0, temperature below 45 ℃. Add 1~2g of sucrase into the 50% sucrose solution and keep it at about 50 ℃ for 12~24h, and the conversion can be completed. The activity is very weak above 80 ℃. Sucrase widely exists in plant kingdom, yeast, enzyme cell membrane and animal digestive juice. |
| Use | Enzymes that can catalyze the hydrolysis of sucrose to glucose and fructose; it can also hydrolyze dense triose to dense disaccharide and fructose |
果糖苷酶 - Risk and Safety
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
| HS Code | 35079090 |
果糖苷酶 - Reference
| Reference Show more | 1. Liu Rong, Li Xiaodong, Bi Wenhui. Study on the hypoglycemic activity of deoxynojirimycin extracted from mulberry leaves by decompression coupled with ultrasound [J]. Journal of Central South University of Forestry & Technology, 2021,41(01):168-179. 2. Tang Jianbo, Xia Zhongmin, Tan Jiao, Lu Yang, Zhang Jieqiong, Li Xueling, Liu Hui, Cai Qin, Liu Junlin, Liu Jia. Comparison of starch properties of different buckwheat varieties in main producing areas of Guizhou province [J]. Science and Technology of food industry, 2021,42(05):33-38 44. 3. [IF = 5.118] Jian-Lin Xu et al.. HO1518 as Both alpha-glucosidase and Lipase Inhibitors."Mar Drugs. 2020 Nov;18(11):576 4. [IF = 3.154] Meihua Gao et al."Sodium Monododecylphosphate Vesicles Formed in Alcohol/Water Mixtures."Chemnanomat. 2021 May;7(5):553-560 5. [IF=1.62] Fang Lu et al."Maltase and sucrase inhibitory activities and hypoglycemic effects of carbon dots derived from charred Fructus crataegi."Mater Res Express. 2019 Nov;6(12):125005 |
果糖苷酶 - Trait
White or off-white to light-yellow powder or entrained granular powder, found in many yeasts and other fungi and in higher plants
Last Update：2023-08-16 21:32:38
果糖苷酶 - Vitality definition
One unit will hydrolyze 1.0 μmole of sucrose to invert sugar per min at pH 4.5 at 55°C
Last Update：2023-08-16 21:32:38
果糖苷酶 - Source
Yeasts and other fungi and higher plants
Last Update：2023-08-16 21:32:38
果糖苷酶 - Vitality
≥100 units/mg solid
Last Update：2023-08-16 21:32:38
果糖苷酶 - Reference Information
| LogP | -1.3 at 20℃ |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| toxicity | ADI is allowed (FA0/wH0,2001). |
| Use | enzyme preparation. Sucrose is mainly decomposed into invert sugar, thereby obtaining a high-concentration sugar solution having higher solubility than sucrose and less tendency to crystallize sugar, which is used in ice cream, liquid chocolate, preserved fruit, various kinds of candy, jam and the like. It is also used in the production of artificial honey and in the removal of sucrose from food products. |
| method of production | S. cerevisiae (S. The excellent strain of cnrlsbetjgenesis) was aerated in a medium containing 2% sucrose, and the obtained yeast was collected. Chloroform, ethyl acetate and toluene were added for autolysis, so that sucrase was dissolved out of the cell, and alumina was added, kaolin and other adsorption purification, with 50% ethanol to the enzyme precipitation obtained. Pure enzyme is unstable, so more human glycerol and other dilution. |
Last Update：2024-04-09 20:49:11
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