Product description
α-L-Arabinofuranosidase (α-Afa, EC 3.2.1.55) is a type of glycosidase enzyme capable of hydrolyzing non-reducing furanose arabinose residues, leading to the continuous cleavage of arabinogalactans and arabinans in the cell wall, promoting the solubilization and degradation of pectin. As the loss of arabinose often accompanies fruit ripening, the activity of this enzyme is of great significance in the study of fruit ripening and softening. This kit provides a simple, sensitive, and rapid method for determination. α-Afa hydrolyzes p-nitrophenyl arabinofuranoside to produce p-nitrophenol, which has a maximum absorption peak at 405nm. The enzyme activity can be determined by measuring the rate of increase in absorbance at 405nm.
Additional Materials and Equipments Required
Visible spectrophotometer, 1mL glass cuvette (path length 1cm), low-temperature benchtop centrifuge, water bath, mortar.