Product Description
Inulinase 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 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 fructo-oligose.
 
Product Characteristic                                   
Optimum temperature: 50~60℃
Optimum pH: 4.5~5.5
 
Product Feature
Appearance: Light brown liquid
Enzyme activity: 2,000 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<< enzymes for food industry >>
 
Packaging and Storage  
Storage: We recommend to store the product under the cool environment with temperature <25, avoid the light, and the best temperature is 4℃~10℃.
Shelf life: Two years
Packaging: 25kg/ drum
 
Application 
In the 10% inulin solution, according to the quantity that add 2KG inulinase into 1MT inulin, hydrolyze for 4 hours with the condition 55 ℃, pH5.0, it can get more than 95% fructo-oligose.#p#分页标题#e#