Inulinase

This classifies it as a hydrolase, specifically a glycosylase of glycosidic nature capable of hydrolyzing O- and S- glycosyl.

Due to its chemical reactions, the food industry uses this enzyme to create high fructose syrup.

[4] The enzymatic reaction occurs between the inulinase and the inulin, with the assistance of water via hydrolysis.

A common way is via plants, usually tubular root vegetables (Jerusalem artichoke, dahlia, chicory), where inulinase can be extracted.

[8] As a catalytic enzyme, either endo- or -exo inulinase destroys the bonds of one fructose attached to the inulin chain.

[16] They're complicated due to the amino acids needing to be a balance of catalytic and conserved to achieve a stable enzymatic active site.

Aspergillus tubingensis , a fungus which can produce inulin and inulinase [ 7 ]
Jerusalem artichokes, native to North America [ 9 ]
Crystal structure of hydrolase exo-inulinase from Aspergillus awamori [ 12 ]
Crystal structure of hydrolase endo-inulinase from Bifidobacterium adolescentis expressed in Escherichia coli [ 15 ]