ModifiSite™ Invertase Assay Kit

CAT#: ITS-1125-HM128
Product Type: Assay Kit
Species: All Species
Short Description
Determines invertase (sucrase) activity.
Brand
ModifiSite
Development Stage
Research-Grade Protein & Enzyme Assay Development
Description
The ModifiSite™ Invertase Assay Kit measures glucose production from sucrose, serving as a quality control tool for food processing enzymes. This assay validates the activity of invertase in confectionery and fermentation applications. It supports the optimization of enzymatic hydrolysis processes in the food and beverage industry.
Features
Measures glucose production from sucrose; Quality control for food processing enzymes.
Process Relevance
Food Enzyme QC
Application Stage
Manufacturing / QC
Applications
Food industry sucrose hydrolysis monitoring.
Qualified With
Internal performance validation using reference standards under defined assay conditions.
Detection Method
Absorbance at 570 nm, or Fluorescence Detection (Ex 530 nm / Em 585 nm)
Sample Type
Biological, environment (soil), samples
Research Areas
Food Science
Size
100 tests
Data Output Type
Kinetic (Enzyme Activity)
Assay Time
Results in 40 min
LOD
0.007 U/L
Species
All Species
Storage
Store at −20 °C upon receipt to maintain reagent stability. Follow recommended handling procedures to ensure consistent assay performance.
Storage Comment
Avoid repeated freeze-thaw cycles. During use, minimize the time components are exposed to room temperature and return them promptly to −20 °C storage after handling. Do not store at elevated temperatures for extended periods.
Expiry Date
6 months under recommended storage conditions to ensure optimal performance.
Note
For bulk pricing or custom reagent inquiries, please contact us by email or phone. Products are shipped on ice via FedEx.
Restrictions
For Research Use Only (RUO). Not intended for diagnostic or therapeutic use.
Shipping
Shipped on ice under temperature-controlled conditions.
Background
Invertase hydrolyzes sucrose into glucose and fructose. It is widely used in the confectionery industry to prevent crystallization and in research to study plant carbohydrate partitioning.
For Research Use Only | Not For Clinical Use
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