Product Description

Inulinase (CAS No.9025-67-6, EC3.2.1.7) is derived from Aspergillus Niger which produced from submerged fermentation.

It is mainly used to hydrolyze inulin into fructo-oligose, which can be widely used in many fields such as food, beverage and dairy products.

Action Principle

This Inulinase is a endo-inulinase, which can hydrolyze β-2 , l-d- glycosidic bond of fructosan from inulin internal to form fructo-oligose.

Product Characteristic                                   

Optimum temperature: 50～60℃

Optimum pH: 4.5～5.5

Product Feature

Appearance: White to light brown powder, the colour may vary from batch to batch.

Enzyme activity: 10,000 U/g

Enzyme activity definition:

One inulinase unit is defined as the quantity of enzyme that will convert 1µmol reducing sugar per minute under the condition of hydrolyze the 5%(w/v) inulin 10 min at 60℃, pH 4.6.   

Product standard:

GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>

Packaging and Storage 

Storage: Store in a cool and dry place(not more than 25℃), avoid exposure to light.

Shelf life: 2 years.

Package: 25kg /drum

Application

In the 10% inulin solution, according to the quantity that add 400g inulinase into 1MT inulin, hydrolyze for 4 hours with the condition 55 ℃, pH4.5～5.0, it can get more than 95% fructo-oligose.