Invertase (EC 3.2.1.26 ) (systematic name: beta-fructofuranosidase) is a sucrase enzyme. It catalyzes the hydrolysis (breakdown) of sucrose (table sugar) to fructose and glucose, usually in the form of inverted sugar syrup. For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, who use it to make honey from nectar. Invertase is expensive, so when fructose is required, it may be preferable to make it from glucose using glucose isomerase. Chocolate covered cherries, and Caramilk bars include invertase, which liquifies the sugar inside. Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the invertase can do its work. Optimum temperature at which the rate of reaction is at its greatest is 60C and an optimum pH of 4.5. Application(s): Suitable for immunoblotting (western or dot blot), ELISA, Immunohistochemistry, Immunoprecipitation and most immunological methods requiring high titer and specificity. Recommended Dilution: ELISA: 1:50,00-1:25,000 (1ug of Invertase in a capture ELISA using Peroxidase conjugated streptavidin for 30min at RT) Optimal dilutions to be determined by the researcher. Label: Biotinamidocaproate N-Hydroxysuccinimide Ester (BAC) Biotin/Protein Ratio: 10-20 BAC molecules per goat IgG molecule Storage and Stability: May be stored at 4C for short-term only. For long-term storage and to avoid repeated freezing and thawing, aliquot and add glycerol (40-50%). Freeze at -20C. Aliquots are stable for at least 6 months at -20C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
Reinheit:
Purified from monospecific antiserum by delipidation, fractionation and ion exchange chromatography.
Formulierung:
Supplied as a liquid in PBS, pH 7.2, 10mg/ml BSA, 0.01% sodium azide.
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