β-Fructofuranosidase is an enzyme that catalyzes the hydrolysis (breakdown) of the table sugar sucrose into fructose and glucose.[1][2] Alternative names for β-fructofuranosidase EC 3.2.1.26 include invertase, saccharase, glucosucrase, β-fructosidase, invertin, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: β-fructofuranosidase. 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. Invertase is a glycoprotein that hydrolyses (cleaves) the non-reducing terminal β-fructofuranoside residues. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.[3] Invertase cleaves the α-1,2-glycosidic bond of sucrose.
For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. The temperature optimum is 60 °C and a pH optimum is 4.5. Sugar can be inverted by sulfuric acid but this is not suitable for food-grade products and enzymic hydrolysis is preferred.[3]
Invertase is produced by various organisms such as yeast, fungi, bacteria, higher plants, and animals. For example: Saccharomyces cerevisiae, Saccharomyces carlsbergensis, S. pombe, Aspergillus spp, Penicillium chrysogenum, Azotobacter spp, Lactobacillus spp, Pseudomonas spp etc.
^Myrbäck K (1960). "Invertases". In Boyer PD, Lardy H, Myrbäck K (eds.). The Enzymes. Vol. 4 (2nd ed.). New York: Academic Press. pp. 379–396.
^Neumann NP, Lampen JO (February 1967). "Purification and properties of yeast invertase". Biochemistry. 6 (2): 468–75. doi:10.1021/bi00854a015. PMID 4963242.
^ abSchiweck, Hubert; Clarke, Margaret; Pollach, Günter (2007). "Sugar". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a25_345.pub2. ISBN 978-3527306732.
2.1.26 include invertase, saccharase, glucosucrase, β-fructosidase, invertin, fructosylinvertase, alkaline invertase, acid invertase, and the systematic...
are inverted at 60 °C (140 °F). The optimum pH for inversion is 5.0. Invertase is added at a rate of about 0.15% of the syrup's weight, and inversion...
fermentation, the enzyme invertase cleaves the glycosidic linkage between the glucose and fructose molecules. C 12 H 22 O 11 + H 2 O → Invertase 2 C 6 H 12 O 6...
of which is inverted sugar syrup, produced by processing fondant with invertase. Fondant fancies are a type of cake typically coated in poured fondant...
sucrase-isomaltase, is secreted in the small intestine on the brush border. The enzyme invertase, which occurs more commonly in plants, fungi and bacteria, also hydrolyzes...
used in making cellulosic ethanol and stonewashed jeans, and amylases, invertases, proteases and xylanases. Fungi portal Conservation of fungi Fantastic...
Menten M (1913). "Die Kinetik der Invertinwirkung" [The Kinetics of Invertase Action]. Biochem. Z. (in German). 49: 333–369.; Michaelis L, Menten ML...
nearly all commercially produced industrial enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes...
ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25%...
sucrose (table sugar). Hydrolysis of sucrose yields glucose and fructose. Invertase is a sucrase used industrially for the hydrolysis of sucrose to so-called...
bloodstream. In bacteria and some animals, sucrose is digested by the enzyme invertase. Sucrose is an easily assimilated macronutrient that provides a quick...
stiff paste of common sugar, water, and a small amount of the enzyme invertase. This fondant can readily be coated with dark chocolate. After manufacture...
linked to a different point on the glucose moiety. It can be formed by invertase-mediated hydrolysis of raffinose, which produces melibiose and fructose...
resulted in an increase in extrafloral nectar production by CWIN (an invertase regulator of nectar secretion found in the cell wall). Thus, it can be...
juice. Inversion may be done by acid hydrolysis or by adding the enzyme invertase. This produces a free flowing (invert) syrup that will not crystallize...
amylases flour treatment agent 1102 A U glucose oxidase antioxidant 1103 E U invertase ? 1104 A U lipases flavour enhancer 1105 A E U lysozyme preservative 1200...
succinic acid inverted sucrose. In 1860, Marcellin Berthelot isolated invertase and showed that succinic acid did not invert sucrose. Pasteur believed...
Menten M (1913). "Die Kinetik der Invertinwirkung" [The Kinetics of Invertase Action]. Biochem. Z. (in German). 49: 333–369.; Michaelis L, Menten ML...
occurs at the same time as glucose for two major reasons: because the invertase is insensitive to catabolite repression by glucose, and because the activity...
to produce as much ethanol as possible, the most important ones are: Invertase is an enzyme that cleaves the glycosidic linkage between the glucose and...
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