I4753
Invertase from Candida utilis
Grade X, ≥300 units/mg solid
Synonym(s):
β-D-Fructofuranoside fructohydrolase, β-Fructofuranosidase, Saccharase
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About This Item
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type
Grade X
Quality Level
form
solid
specific activity
≥300 units/mg solid
mol wt
~260 kDa
foreign activity
α-galactosidase (melibiase), essentially free
storage temp.
−20°C
Related Categories
General description
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.
Application
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.
Biochem/physiol Actions
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.
Physical properties
Michaelis constant : 1.5x10 -2M (Saccharose)
Structure : Glycoprotein containing ca. 50% of carbohydrates
Optimum pH : 3.5 - 4.0 Optimum temperature : 60 - 70oC
pH Stability : pH 4.0 - 6.0 (50oC, 10min)
Thermal stability : below 60oC (pH 4.5, 10min)
Substrate specificity : The enzyme hydrolyzes saccharose and raffinose, but does not
hydrolyze inulin and melezitose.6)
Structure : Glycoprotein containing ca. 50% of carbohydrates
Optimum pH : 3.5 - 4.0 Optimum temperature : 60 - 70oC
pH Stability : pH 4.0 - 6.0 (50oC, 10min)
Thermal stability : below 60oC (pH 4.5, 10min)
Substrate specificity : The enzyme hydrolyzes saccharose and raffinose, but does not
hydrolyze inulin and melezitose.6)
Unit Definition
One unit will hydrolyze 1.0 μmole of sucrose to invert sugar per min at pH 4.5 at 55°C.
Preparation Note
Chromatographically purified
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Danger
hcodes
pcodes
Hazard Classifications
Resp. Sens. 1
wgk_germany
WGK 3
ppe
Eyeshields, Gloves, type N95 (US)
Certificates of Analysis (COA)
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