Invertase
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Invertase (EC 3.2.1.26 ) (systematic name: beta-fructofuranosidase) 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.[1]
For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, who use it to make honey from nectar. Optimum temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5.[1] Typically, sugar is inverted with sulfuric acid.
Applications and examples
Invertase is expensive, so it may be preferable to make fructose from glucose using glucose isomerase instead.
Chocolate covered cherries, and Caramilk bars include invertase[2], which liquifies the sugar inside. Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the invertase can do its work.
See also
References
- ^ a b Hubert Schiweck, Margaret Clarke, Günter Pollach "Sugar” in Ullmann’s Encyclopedia of Industrial Chemistry 2007, Wiley-VCH, Weinheim. doi:10.1002/14356007.a25_345.pub2
- ^ The Periodic Table of Videos, "Valentines Day" video, http://www.periodicvideos.com
External links
- Invertase at the U.S. National Library of Medicine Medical Subject Headings (MeSH)