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| Product | Description | |
|---|---|---|
| Invertase | An enzyme capable of hydrolyzing sucrose into glucose and fructose. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications. Applications: Dietary supplements. Group: Enzymes. Synonyms: Invertase. CAS No. 9001-57-4. Invertase. Appearance: powder or liquid. Source: Saccharomyces cerevisiae. Invertase; Invertase for confectionaries; Baking Enzymes; BAK-1729. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DIS-1024. |  |
| Invertase, baker's yeast (S. cerevisiae) | Invertase, baker's yeast (S. cerevisiae) is a major enzyme present in plants and microorganisms, is often used in biochemical studies. Invertase catalyzes the hydrolysis of the disaccharide sucrose into glucose and fructose [1]. Uses: Scientific research. Group: Signaling pathways. Alternative Names: β-D-Fructofuranosidase. CAS No. 9001-57-4. Pack Sizes: 250 mg; 500 mg; 1 g. Product ID: HY-P2979. |  |
| Invertase for confectionaries | An enzyme capable of hydrolyzing sucrose into glucose and fructose. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications. Applications: Baking , dietary ,supplements, food & beverage. Group: Enzymes. Synonyms: Invertase; Invertase for confectionaries; Baking Enzymes; BAK-1729. CAS No. 9001-57-4. Invertase. Appearance: powder or liquid. Invertase; Invertase for confectionaries; Baking Enzymes; BAK-1729. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1729. | |
| Invertase from S. cerevisiae, Recombinant | Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond. Group: Enzymes. Synonyms: EC 3.2.1.26; saccharase; glucosucrase; beta-h-fructosidase; beta-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; beta-fructofuranosidase. Enzyme Commission Number: EC 3.2.1.26. CAS No. 9001-57-4. Purity: >95% as judged by SDS-PAGE. Invertase. Mole weight: 60.64 kDa. Activity: 7600 U/ml. Storage: Invertase should be stored at 4 °C or and will remain stable up to 3 years if stored as specified. Form: 3.2 M ammonium sulphate. Source: E. coli. Species: S. cerevisiae. EC 3.2.1.26; saccharase; glucosucrase; beta-h-fructosidase; beta-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; beta-fructofuranosidase. Cat No: NATE-1573. | |
| Invertase, Powder, Reagent Grade, 100 g | Notes: Enzyme from yeast; contains 10, 000 units per gram; keep refrigerated. Health Risk: 1. Flammability: 1. Reactivity: 0. Uses: breaks down sucrose into fructose and glucose. Grades: chem-grade reagent. CAS No. 9001-57-4. Product ID: 868900. -- SOLD FOR EDUCATIONAL USE ONLY -- |  |
| Native Baker's yeast (S. cerevisiae) Invertase | Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C (fructose) bond, whereas the sucrases cleave the O-C (glucose) bond. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications. Applications: Used in the production of confectionary foods and artificial honey. Group: Enzymes. Synonyms: EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; β-fructofuranosidase; β-D-fructofuranoside fructohydrolase; 9001-57. Enzyme Commission Number: EC 3.2.1.26. CAS No. 9001-57-4. Invertase. Activity: Type I, 200-300 units/mg solid; Type II, > 300 units/mg solid. Storage: -20°C. Source: Baker's yeast (S. cerevisiae). EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; β-fructofuranosidase; β-D-fructofuranoside fructohydrolase; 9001-57-4. Cat No: NATE-0357. | |
| Native Candida sp. Invertase | Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond. Applications: This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing ss-d-fructofuranoside residue. Group: Enzymes. Synonyms: EC 3.2.1.26; saccharase; glucosucrase; beta-h-fructosidase; beta-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; beta-fructofuranosidase. Enzyme Commission Number: EC 3.2.1.26. CAS No. 9001-57-4. Invertase. Mole weight: approx. 260 kDa. Activity: Grade? 100U/mg-solid or more (containing approx. 70% of stabilizer). Stability: Stable at-20°C for at least one year. Appearance: White amorphous powder, lyophilized. Source: Candida sp. EC 3.2.1.26; saccharase; glucosucrase; beta-h-fructosidase; beta-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; beta-fructofuranosidase. Cat No: DIA-205. | |
| Native Candida utilis Invertase | Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C (fructose) bond, whereas the sucrases cleave the O-C (glucose) bond. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications. Applications: This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing β-d-fructofuranoside residue. Group: Enzymes. Synonyms: EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; β-fructofuranosida. Enzyme Commission Number: EC 3.2.1.26. CAS No. 9001-57-4. Invertase. Mole weight: mol wt ~260 kDa. Activity: > 300 units/mg solid. Storage: -20°C. Source: Candida utilis. EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; β-fructofuranosidase; β-D-fructofuranoside fructohydrolase; 9001-57-4. Cat No: NATE-0358. | |
| Native Saccharomyces cerevisiae Invertase Glycoprotein Standard | Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C (fructose) bond, whereas the sucrases cleave the O-C (glucose) bond. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications. Applications: The invertase glycoprotein standard can be used to demonstrate n-glycosylation using pngase f with both in-solution and in-gel pr ocedures. the extent of deglycosylation can be assessed by mobility shift on sds-page gels. used in the production of confectionary foods and artificial honey. Group: Enzymes. Synonyms: EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; &bet. Enzyme Commission Number: EC 3.2.1.26. CAS No. 9001-57-4. Invertase. Storage: 2-8°C. Form: lyophilized powder. Source: Saccharomyces cerevisiae. EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; β-fructofuranosidase; β-D-fructofuranoside fructohydrolase; 9001-57-4. Cat No: NATE-0359. | |
| β-fructofuranosidase | Substrates include sucrose; also catalyses fructotransferase reactions. Group: Enzymes. Synonyms: invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase. Enzyme Commission Number: EC 3.2.1.26. CAS No. 9001-57-4. Invertase. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-3891; β-fructofuranosidase; EC 3.2.1.26; 9001-57-4; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase. Cat No: EXWM-3891. | |
| sucrose α-glucosidase | This enzyme is isolated from intestinal mucosa as a single polypeptide chain that also displays activity towards isomaltose (EC 3.2.1.10 oligo-1,6-glucosidase). Group: Enzymes. Synonyms: sucrose α-glucohydrolase; sucrase; sucrase-isomaltase; sucrose.&alpha.-glucohydrolase; intestinal sucrase; sucrase(invertase). Enzyme Commission Number: EC 3.2.1.48. CAS No. 37288-39-4. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-3911; sucrose α-glucosidase; EC 3.2.1.48; 37288-39-4; sucrose α-glucohydrolase; sucrase; sucrase-isomaltase; sucrose.&alpha.-glucohydrolase; intestinal sucrase; sucrase(invertase). Cat No: EXWM-3911. | |
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