Inulinase

Inulinase is derived from Aspergillus Oryzae which produced from submerged fermentation. It is mainly used to hydrolyze inulin into fructo-oligose which can be widely used in food, beverage, dairy, medicine and other fields.

Action Principle

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

Product Characteristic

Optimum temperature: 50~60℃

Optimum pH: 4.5~5.5

Product Feature

Appearance: Light yellow to light brown liquid

Enzyme activity: 2,000U/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<< Enzymes for Food Industry >>

Application

In the 10% inulin solution, according to the quantity that add 2kg inulinase into one ton inulin, keep hydrolyzing for 4 hours with the condition 55 ℃, pH5.0, it can get more than 95% oligofructose.

Packaging and Storage

Storage: Store the product under the environment with temperature 4℃~10℃, avoid the light.

Shelf life: 2 years

Packaging: 25kg/drum

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