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Cat No.
NATE-0358
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 (Candida utilis)
Alias
invertase
Species
Candida utilis
Enzyme Commission Number
EC 3.2.1.26
Bio-activity
> 300 units/mg solid
CAS No.
9001-57-4
Molecular Mass
mol wt ~260 kDa
pH Stability
pH 4.0-6.0 (50°C, 10min)
Michaelis Constant
1.5x10-2M (Saccharose)
Structure
Glycoprotein containing ca. 50% of carbohydrates
Unit Definition
One unit will hydrolyze 1.0 μmole of sucrose to invert sugar per min at pH 4.5 at 55°C.
Optimum pH
3.5-4.0
Optimum temperature
60-70°C
Thermal stability
below 60°C (pH 4.5, 10min)
Applications
This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing β-D-fructofuranoside residue.
Warnings
Chromatographically purified
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
