invertase

For industrial use, invertase is usually derived from yeast.

Sucrose is digested by the enzyme invertase in bacteria and some animals.

The invertase is one of these enzymes synthesized by the body of the insect.

An example would be the enzyme invertase which aids the storage of sugars within individual grape berries.

Invertase is used industrially to hydrolyze sucrose to so-called invert sugar.

The enzyme invertase, which occurs more commonly in plants, also hydrolyzes sucrose but by a different mechanism.

For the unidentified, potentially novel, mutants, approximately 60% (56/96) had less than half of wild-type invertase activity.

It is used to boost the alcohol content without adding extra body to the beer, and without forcing the yeast to produce invertase.

Chocolate-covered cherries, other cordials and fondant candies include invertase, which liquifies the sugar.

First, bees add an enzyme called invertase, which converts the sucrose into two six-carbon sugars, glucose and fructose.

Invertase is an example of a glycoside hydrolase (glucosidase).

Invertase is expensive, so it may be preferable to make fructose from glucose using glucose isomerase instead.

The midgut secretes protease, lipase, amylase, and invertase, among other enzymes.

During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose.

When invertase activity from individual mutants was normalized to the activity of the parental strains, a range of relative activities were observed (Figure 8).

It can be formed by invertase mediated hydrolysis of raffinose, which produces melibiose and fructose.

In the first step of alcoholic fermentation, the enzyme invertase cleaves the glycosidic linkage between the two glucose molecules.

The liquid center found in some cordials is made using invertase to hydrolyze sucrose in the filling, a process which can take up to two weeks.

Assays of invertase activity were performed with 25 μl of each sample according to [ 70 71 ] .

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.

The npa3/sec27 mutants displayed near wild-type invertase activity indicating that forward trafficking through the ER was not significantly disrupted.

S. cerevisiae possesses multiple genes that each produce invertase, an enzyme that is secreted to digest sucrose outside of the cell.

Acid invertase (Ac INV)

According to K.L. Manchester, what Béchamp called "zymase" was invertase.

The fondant in the centre of After Eights is made from a stiff paste of saccharose, water, and a small amount of the enzyme invertase.