Invertase

(EC No.: 3.2.1.26)

Invertase enzyme is also known as beta-fructofuranosidase, saccharase, glucosucrase, invertin, fructosylinvertin and others. This enzyme is widely found in plants and microorganisms and helps in metabolism regulation along with development and defence systems. Invertase enzyme is mostly isolated from baking yeast called Saccharomyces cerevisiae.

Invertase enzyme catalyses the hydrolysis of sucrose into glucose and fructose. Most common use of invertase enzyme is invert sugar.

Functional Properties:

pH: 3-5

Temperature: 40 - 50°C

Some industrial uses of Invertase Enzyme are:
  • Production of Invert Syrup: An equimolar mixture of glucose and fructose is known as invert syrup which is manufactured by the hydrolysis of sucrose with the help of invertase enzyme. Invert syrup is sweeter than sucrose and thus found it’s application in the food industry in the manufacturing of soft candies and fondants.

  • Manufacturing of artificial honey.

  • Manufacturing of plasticizing agents for the cosmetics industry.

  • Also used as antibacterial and antifungal agent.

  • Widely used in the pharmaceutical industry for various purposes.

  • Used in making biosensors.

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