Inulinase

Inulinase (5 g/L; pH 4.5; 37°C; 2 h) hydrolyzes inulin to produce reducing sugars. Among them, the inulinase produced by A. welwitschiae FAW1 after 4 days of solid-state fermentation (SSF) has an activity of 10.4 U/mL and a specific activity of 46.0 U/mg^[1].
Inulinase (20 g/L; sample: 20 μL; 37°C; 18 h) can hydrolyze inulin and produce reducing sugars in polyacrylamide gel diffusion assays, and 22 inulinase-positive strains are screened from 39 Aspergillus niger strains^[1].
Inulinase (2%; pH 4.5; 50°C) hydrolyzes sucrose and inulin, with a sucrose/inulin activity ratio (S/I ratio) of 15^[2].
The optimal temperatures for inulinase to hydrolyze sucrose and inulin are approximately 70°C and 50°C, respectively. No significant loss of activity is observed after incubation at temperatures not exceeding 50°C for 8 h, and the enzyme exhibits a half-life of approximately 30 min at 60°C^[2].
Hydrolysis of sucrose, raffinose and stachyose by Inulinase follows Michaelis-Menten kinetics, with K_m values of 15.7, 8.2 and 9.7 mM, and V_max values of 122, 38 and 32 U/mL^[2].
The apparent K_m values of Inulinase for inulin, raffinose, and sucrose are 86.9, 7.41, and 4.58 mg/mL, respectively, with corresponding V_max values of 53.7, 240.0, and 441.0 U/mg protein^[3].
Inulinase (pH 4.75) completely hydrolyzes sucrose within 2 h, and produces monosaccharides and oligosaccharides during the hydrolysis of raffinose and inulin^[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.