Sucrase (from yeast) 

300 Units (on sucrose)

Item No.  E-SUCR

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High purity Sucrase (from yeast) for use in research, biochemical enzyme assays and in vitro diagnostic analysis. Sucrase (E-SUCR) and Fructanase (E-FRMXLQ or E-FRMXPD) are used in the measurement of fructan in foods according to Chinese GB Standard 5009.255-2016 and in the AOAC method 2016.06.

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Specifications
Brand Megazyme
Approvals AOAC Method 2016.06 and GB Standard 5009.255-2016
EC Number 3.2.1.20
Enzyme Sucrase/Invertase
Storage Conditions

Storage Temperature: Below -10°C

Stability: Minimum 1 year at < -10°C. Check vial for details

Application Examples Applications for the removal of sucrose in various analytical procedures in the cereals, food and feeds, fermentation and beverage industries.
Formulation Supplied as a lyophilised powder
Physical Form Powder
CAS Number 9001-42-7 
CAZy Family GH13
Synonyms alpha-glucosidase; alpha-D-glucoside glucohydrolase
Source Yeast
Molecular Weight 62000
Expression Purified from Yeast
Specificity Hydrolysis of terminal, non-reducing (1,4)-linked α-D-glucose residues with release of D-glucose. 
Specific Activity ~ 20 U/mg (30°C, pH 6.8 on sucrose)
Unit Definition One Unit of sucrase activity is defined as the amount of enzyme required to release one μmole of glucose per minute from sucrose (10 mM) in sodium maleate buffer (100 mM), pH 6.8 at 30°C.
Temperature Optima (°C) 30
pH Optima 6.5-6.9
Package Weight 0.03 lb

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