Product name: β-D-fructofuranoside fructohydrolase
Appearance: White amorphous powder lyophilized
Activity: Grade I, 100 U/mg-solid or more (containing approx. 70% of stabilizers)
Stabilizers: KH2PO4
Stability: Stable at －20℃ for at least 12 months
Molecular weight: approx. 260,000
Michaelis constant: 1.5×10-2M (Saccharose)
Structure: Glycoprotein containing ca. 50% of carbohydrates
Optimum pH: 3.5－4.0
Optimum temperature: 60－70℃
pH Stability: pH 4.0－6.0 (50℃, 10min)
Thermal stability: below 60℃ (pH 4.5, 10min)
Substrate specificity: The enzyme hydrolyzes saccharose and raffinose, but does not hydrolyze inulin and melezitose.
EC# 3.2.1.26