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))
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.
Unit Definition
One unit will hydrolyze 1.0 μmole sucrose to glucose and fructose per minute at pH 4.6 at 25°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
