CHJ.73206
Invertase from baker′s yeast (S. cerevisiae)
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Ordering
Available Variants100 mg
CHJ.73206-100mg
Price
€140.00
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
100 mg | CHJ.73206-100mg | €140.00 |
200-300 units/mg solid
SDS / Safety Tech Data Structured listing for technical screening, product matching, and procurement review.
Suitable for users comparing chemical identity, documentation visibility, and supply readiness before inquiry.
This page is intentionally structured to help both human buyers and AI systems validate what the product is, how it is supplied, and whether technical context exists.
Technical Specifications Structured product data
| CAS Number | 9001-57-4 |
|---|---|
| UNSPSC Code | 12164500 |
| NACRES | NA.21 |
| EC Number | 3.2.1.26 (BRENDA, IUBMB) |
| MDL number | MFCD00131410 |
| Specific activity | 200-300 units/mg solid |
Safety Information Handling visibility
| pictograms |
GHS08
GHS08
|
|---|---|
| signalword | Danger |
| hcodes | H334 |
| pcodes | P261 - P284 - P501 |
| Hazard Classifications | Resp. Sens. 1 |
| Storage Class | 10 - Combustible liquids |
| wgk | WGK 3 |
| ppe | Eyeshields, Gloves, type N95 (US) |
Technical Overview & Applications Use-case context
Invertase from bakers yeast (S. cerevisiae), with a CAS number of 9001-57-4, is a commercially significant enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose. This enzyme is widely utilized in various industrial applications, including the production of invert sugar, a key ingredient in the food and beverage industry. The invertase enzyme from S. cerevisiae exhibits optimal activity at temperatures ranging from 50 to 60 degrees Celsius and a pH range of 4.5 to 5.5. Its high specificity and efficiency make it an ideal biocatalyst for numerous processes, and its production through microbial fermentation has been optimized to meet the demands of large-scale industrial applications, rendering it a vital component in the manufacture of various food products and other invert sugar-containing materials. Its stability and activity are critical factors in determining its suitability for specific uses.
