I4753

Invertase from Candida utilis

Grade X, ≥300 units/mg solid

• Sinonimo/i: β-D-Fructofuranoside fructohydrolase, β-Fructofuranosidase, Saccharase
• Numero CAS: 9001-57-4
• Classificazione EC (Enzyme Commission): 3.2.1.26 (BRENDA, IUBMB)
• Numero CE: 232-615-7
• Numero MDL: MFCD00131410
• Codice UNSPSC: 12352204
• NACRES: NA.54

Proprietà

• Tipo: Grade X
• Livello qualitativo: 200
• Stato: solid
• Attività specifica: ≥300 units/mg solid
• PM: ~260 kDa
• Attività estranea: α-galactosidase (melibiase), essentially free
• Temperatura di conservazione: −20°C

Descrizione

Descrizione generale

Invertase from Candida utilis is secreted in the periplasm. The molecular weight of invertase from C. utilis is 300 kDa. It is a dimer of identical subunits. It is a N-glycosylated protein, rich in mannose oligosaccharide in its structure. The invertase encoding gene of C. utilis shares high homology with SUC2 gene of Saccharomyces cerevisiae.

Applicazioni

Invertase from Candida utilis has been used:

• as a supplement in YE liquid medium to observe for morphological changes in Streptomyces sp.
• to determine the sucrose content in ethanolic extract of leaf tissues
• to determine the total non-structural carbohydrates (TNC) in root tissues

This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing β-D-fructofuranoside residue.

Azioni biochim/fisiol

Invertase acts on sucrose and cleaves it into glucose and fructose. It is used in the preparation of invert syrup with equimolar concentration of fructose and sucrose. It finds its applications in confectionaries and in the production of alcoholic beverages, glycerol and lactic acid. Invertase is also used in the preparation of artificial honey, plasticizers for cosmetic industries.

Proprietà fisiche

Michaelis constant : 1.5x10 ^-2M (Saccharose)
Structure : Glycoprotein containing ca. 50% of carbohydrates
Optimum pH : 3.5 - 4.0 Optimum temperature : 60 - 70o^C
pH Stability : pH 4.0 - 6.0 (50o^C, 10min)
Thermal stability : below 60o^C (pH 4.5, 10min)
Substrate specificity : The enzyme hydrolyzes saccharose and raffinose, but does not
hydrolyze inulin and melezitose.6⁾

Definizione di unità

One unit will hydrolyze 1.0 μmole of sucrose to invert sugar per min at pH 4.5 at 55°C.

Nota sulla preparazione

Chromatographically purified

Informazioni sulla sicurezza

• Pittogrammi: GHS08
• Avvertenze: Danger
• Indicazioni di pericolo: H334
• Consigli di prudenza: P261 - P284 - P501
• Classi di pericolo: Resp. Sens. 1
• Codice della classe di stoccaggio: 10 - Combustible liquids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Dispositivi di protezione individuale: Eyeshields, Gloves, type N95 (US)