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Principle
Invertase can specifically hydrolyze the fructofuranoside in the non-reducing sugar, and can catalyze the sucrose hydrolysis to
produce glucose and fructose.
With our market-leading invertase you can be assured of a non-chemical alternative to sugar inversion of sucrose into high
fructose syrup. It's a proven and easy way to boost the quality of sugar processing.
Introduction
Packaging and Storage
Invertase, named as Saccharase, fructofuranoside fructohydrolase (EC.3.2.1.26), was produced by Saccharomyces cerevisiae
strain, which fermented in submerged medium.
Invertase could be used as the additives, ingredients, and the biocatalyzer in the fields of food, beverage, alcohol fermentation.
and pharmaceutical preparation etc.
Product Feature Product Standard
FCC VII
GB1886.174<< enzymes for food industry >>
Invertase
Optimum temperature: 45~55℃
Optimum pH: 4.5~5.5
Transportation: Air or refrigerated sea.
Storage: We recommend to store the product under the environment with
temperature <25℃, humidity <50%, and the best temperature is 4℃~10℃.
Shelf life: 2 years
Packaging: 25kg/ drum
Application
The invertase can hydrolyze the sucrose, and produce invert syrup which include glucose and fructose(1:1 proportion).
This invert syrup can inhibit sucrose crystallization and improve the sweetness, enhance the taste, flavor and color in food.
Dosage
Add 350g invertase into 1MT sugar syrup(70%, 50℃), it will be completely hydrolyzed in 6 hours. If you focus on the cost,
you can add 150g invertase into 1MT sugar syrup(70%, 50℃), and it will be completely hydrolyzed in 12 ～ 24 hours.
Product Characteristic
Appearance: Offwhite powder
Enzyme activity: 200，000 SU/g
Enzyme avtivity definition: A invertase unit SU is under prescribed conditions (pH4.5, 20℃, 5.4% (w/v) sucrose solution
hydrolysis for 30 minutes), the amount of enzyme which convert 1mg sucrose into glucose and fructoseu in 5 minutes.
Effect of Temperature on Activity Effect of pH on Activity
Temperature Range: 20℃-70℃
Optimum Temperature: 55℃
pH Range: 3.0-8.0
Optimum pH: 4.5
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Principle
This product is endo-inulinase, which can hydrolyze β-2, 1-D-fruit polyconfectoside bond from inulin to produce fructooligosaccharide.
Introduction
Inulinase, also known as inulinase (CAS No.9025-67-6, EC3.2.1.7), is a food enzyme preparation source from Aspergillus
Niger and refined by liquid deep fermentation.
The product is mainly used to hydrolyze inulin to fructooligosaccharide, which is used in food, beverage, dairy and many
other fields.
Packaging and Storage
Product Feature
Product standard
FCC VII
GB 1886.174-2016 《Food Safety National Standard Food Additives Enzyme》
Inulinase
Optimum temperature: 50 ~ 60℃
Optimum pH: 4.5 ～ 5.5
Transportation: Air or refrigerated sea.
Storage: Store in a cool and dry place away from light (no more than 25℃)
Packaging: 25kg/ drum
Shelf life: 2 years
1.Use inulinase to produce fructooligosaccharide (a good bifidus factor and water-soluble dietary fiber)
In 10% inulin solution, 400g inulin enzyme was added per ton of inulin, and the content of oligosaccharide was greater
than 95% after enzymolysis for 4 hours at 55℃ and pH4.5 ~ 5.0.
2.Use inulinase to produce alcohol
After adding inulinase, inulin can be completely fermented into alcohol in alcohol fermentation production. Fermented
crude Jerusalem artichoke extract without adding other nutrients, the alcohol yield is greater than 85% within 24h
Application
Product Characteristic
Appearance: White to light brown powder, color varies from batch to batch.
Enzyme activity: 20,000 U/g
Enzyme activity definition: One inulinase unit U is equivalent to the amount of enzyme required
to convert 1µmol of reducing sugar per minute under specified conditions (pH4.6, 60℃, 5%(w/v)
inulin solution hydrolysis for 10min).
Effect of Temperature on Activity Effect of pH on Activity
Temperature Range: 20℃-65℃
Optimum Temperature: 50℃
pH Range: 3.0-7.0
Optimum pH: 4.5
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