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.
Abbr
Invertase, Recombinant (S. cerevisiae)
Form
3.2 M ammonium sulphate
Enzyme Commission Number
EC 3.2.1.26
Molecular Weight
60.64 kDa
Purity
>95% as judged by SDS-PAGE
Unit Definition
One Unit of invertase was defined as the amount enzyme required to produce 1 µmole of D-glucose and 1 µmole of D-fructose, in a reaction mixture containing 50mM MES buffer, pH 4.6, BSA (1 mg/ml) and 30 mM sucrose, at 40°C.
Optimum temperature
40 °C
Storage
Invertase should be stored at 4 °C or and will remain stable up to 3 years if stored as specified.
Synonyms
EC 3.2.1.26; saccharase; glucosucrase; beta-h-fructosidase; beta-fructosidase; invertin; sucrase; maxinvert L 1000; fructosylinvertase; alkaline invertase; acid invertase; beta-fructofuranosidase
