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All Right Reserved
|
HS Code |
685459 |
| Enzyme Name | α-Galactosidase |
| Ec Number | 3.2.1.22 |
| Molecular Weight | Approximately 100 kDa |
| Optimum Ph | 4.5-6.0 |
| Optimum Temperature | 37-60°C |
| Source | Microbial (e.g., Aspergillus niger), plant, and animal |
| Substrate Specificity | α-galactosides such as raffinose and stachyose |
| Activity Units | Typically expressed in U/mg |
| Inhibition | Inhibited by heavy metal ions such as Hg2+ and Ag+ |
| Applications | Food industry, medicine, and agriculture |
| Solubility | Water soluble |
| Storage Conditions | 2-8°C (short-term), -20°C (long-term) |
| Cas Number | 9025-35-8 |
As an accredited α-Galactosidase factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White, sealed plastic bottle containing 100 grams of α-Galactosidase powder, labeled with product details, safety warnings, and storage instructions. |
| Storage | α-Galactosidase should be stored tightly sealed in a dry, dark place at 2–8°C to maintain stability and activity. Avoid repeated freeze-thaw cycles and exposure to high temperatures or light. For long-term storage, temperatures of –20°C or lower are recommended. Ensure the container is properly labeled, and follow specific manufacturer guidelines for optimal preservation. |
| Shipping | α-Galactosidase is shipped in temperature-controlled packaging to maintain stability, typically on dry ice or cold packs (2–8°C). The container is securely sealed and labeled according to regulatory requirements for biological enzymes. Expedite shipping methods are used to ensure prompt delivery and preserve the enzyme’s activity during transit. |
Competitive α-Galactosidase prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615651039172 or mail to sales9@foods-additive.com.
We will respond to you as soon as possible.
Tel: +8615651039172
Email: sales9@foods-additive.com
