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Sucrase (Maltase from yeast)
Reference : E-SUCR
CAS Number : 9001-42-7
Enzyme Sucrase
Countries eligible for delivery
Countries eligible for delivery:
France (except Corsica and overseas departments and territories), Algeria, French overseas departments and territories, French Polynesia, Libyan Arab Jamahiriya, Morocco, Tunisia, Egypt, France (Corsica)
Enzyme Sucrase
Shipping temperature: ambient
Storage temperature: below -10°C
Formulation: supplied as a lyophilised powder
Physical form: powder
EC 3.2.1.20
CAZy Family: GH13
CAS: 9001-42-7
Synonyms: α-glucosidase; α-D-glucoside glucohydrolase
Source: yeast
Highly purified
Molecular weight: 62,000
Specific activity:
~ 20 U/mg (40°C, pH 6,8 on sucrose)
Unit definition:
One Unit of sucrase activity is defined as the amount of enzyme required to release one micromole of glucose per minute from sucrose (10 mM) in sodium maleate buffer (100 mM), pH 6,8 at 40°C
Specificity:
Hydrolysis of terminal, non-reducing (1,4)-linked α-D-glucose residues with release of D-glucose
Temperature optima: 30°C
pH optima: 6,8
Method recognition: AOAC method 2016.06 and GB standards 5009.255-2016
Stability: minimum 1 year at < -10oC
Shipping temperature: ambient
Storage temperature: below -10°C
Formulation: supplied as a lyophilised powder
Physical form: powder
EC 3.2.1.20
CAZy Family: GH13
CAS: 9001-42-7
Synonyms: α-glucosidase; α-D-glucoside glucohydrolase
Source: yeast
Highly purified
Molecular weight: 62,000
Specific activity:
~ 20 U/mg (40°C, pH 6,8 on sucrose)
Unit definition:
One Unit of sucrase activity is defined as the amount of enzyme required to release one micromole of glucose per minute from sucrose (10 mM) in sodium maleate buffer (100 mM), pH 6,8 at 40°C
Specificity:
Hydrolysis of terminal, non-reducing (1,4)-linked α-D-glucose residues with release of D-glucose
Temperature optima: 30°C
pH optima: 6,8
Method recognition: AOAC method 2016.06 and GB standards 5009.255-2016
Stability: minimum 1 year at < -10oC
- High purity and stability
- Research, biochemical enzyme assays and in vitro diagnostic analysis
- Used for removal of sucrose in various analytical procedures in the cereals, food and feeds, fermentation and beverage industries
- Used for removal of sucrose in various analytical procedures in the cereals, food and feeds, fermentation and beverage industries
Data Booklet
Safety data sheet
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Specifications
| Reference | Packaging | |
|---|---|---|
| E-SUCR | 300 unités (units) (sucrose) |