Opis izdelka
Kaj je Invertaza?
Encim invertaza, znana tudi kot saharaza, fruktofuranozidna fruktohidrolaza (EC.3.2.1.26), proizvaja sev Saccharomyces cerevisiae, ki fermentira v potopljenem mediju. Saharaza se lahko uporablja kot dodatek, sestavina in katalizator na področju hrane, pijač, fermentacije alkohola in industrijske priprave.
| Ime izdelka | Veleprodaja CAS 9001-57-4 encim invertaza v prahu 50000U/G aditivi za živila invertaza encim v prahu |
| Aktivnost encima | 50000u/g |
| Videz | Bel prah |
| funkcija | Encim. V glavnem razgradi saharozo v invertni sladkor, pri čemer dobi visoko koncentrirano sladkorno tekočino z večjo topnostjo kot saharoza, ki ne kristalizira zlahka. Uporablja se v sladoledu, tekoči čokoladi, kandiranem sadju, raznih bonbonih, marmeladah itd. Uporablja se tudi za proizvodnjo umetnega medu in odstranjevanje saharoze iz hrane. |
| CAS ŠT | 9001-57-4 |
| Molekularna formula | C5H10Br2O2 |
| Molekulska teža | 261.940 |
| MOQ | 1 kg |
| Rok trajanja | 24 mesecev |
Uporaba učinkov
Funkcionalne lastnosti encima invertaze: Invertaza je encim, pridobljen iz kvasovk, ki hidrolizira končne nereducirajoče ostanke β-D-fruktofuranozidov v β-D-fruktofuranozidih. Invertaza razdeli saharozo na glukozo in fruktozo (invertni sirup) in se lahko uporablja za kakršno koli inverzijo saharoze, zlasti v utekočinjenih češnjevih sredicah, kremah, metah, tartufih, marshmallowu, invertnem sirupu in drugih fondantih. Invertaza se uporablja za izboljšanje roka uporabnosti slaščic.
Uporaba encima invertaze: Invertase exists in two forms on the outer and inner sides of the yeast cell membrane. In the outer cell wall, it is referred to as external yeast invertase. Its activity accounts for most of the invertase activity and contains 50% to 70% (mass fraction) glycoprotein. Internal yeast invertase, found in the cytoplasm of the inner cell membrane, contains a small amount of sugar. The protein parts of the two enzymes are double-subunit (dimer) structures. The amino acid composition of the two forms of the enzyme differs, with each subunit having two additional amino acids compared to the endogenous enzyme—serine and methionine. The molecular masses of the two forms are also different; the exoenzyme is about 270KD (or 220KD, depending on the yeast source), while the endoenzyme is about 135KD. Despite the significant differences in composition, their substrate specificity and kinetic properties are very similar, but due to the small number of endogenous enzymes, extraction is extremely difficult.
