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Enzymes for Research, Diagnostic and Industrial Use

Native Baker's yeast (S. cerevisiae) Invertase

Cat No.
NATE-0357
Description
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C (fructose) bond, whereas the sucrases cleave the O-C (glucose) bond. Typically used in manufacturing confectionaries, dietary supplements, and other food grade applications.
Abbr
Invertase, Native (Baker's Yeast (S. cerevisiae))
Alias
invertase
Source
Baker's yeast (S. cerevisiae)
Applications
Used in the production of confectionary foods and artificial honey.
Enzyme Commission Number
EC 3.2.1.26
Activity
Type I, 200-300 units/mg solid; Type II, > 300 units/mg solid.
CAS No.
9001-57-4
Unit Definition
One unit will hydrolyze 1.0 μmole sucrose to glucose and fructose per minute at pH 4.6 at 25°C.
Storage
−20°C
Synonyms
EC 3.2.1.26; invertase; saccharase; glucosucrase; β-h-fructosidase; β-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; β-fructofuranosidase; β-D-fructofuranoside fructohydrolase; 9001-57-4
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Realted Products
Catalog
ProductName
EC No.
CAS No.
Source
Price
CatalogDIA-205
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceCandida sp.
CatalogNATE-0358
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceCandida utilis
CatalogNATE-0359
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceSaccharomyces cerevisiae
CatalogNATE-1573
EC No.EC 3.2.1.26
CAS No.9001-57-4
SourceE. coli
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Realted Protocols
invertase -Enzymatic Assay Protocol
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