Invertase

Invertase, also called beta-fructofuranosidase which can be isolated from S. cerevisiae and other microorganisms. Hydrolysis from sucrose to fructose and glucose is triggered by this very enzyme. The production of inverted sugar is one of the invertase’s numerous applications. β-Fructofuranosidases are certain enzymes that are capable of hydrolyzing substrates with terminal fructose. Most β-fructofuranosidases have been shown to hydrolyze sucrose to release glucose and fructose and to obtain fructosyltransferase activity for the synthesis of short-chain fructooligosaccharides. Due to its sweetening effects, which are known to be more than that of sucrose, it carries great industrial significance and has high prospects for its use in biotechnology.

Application

  • It is essentially used in the process of hydrolysis of sucrose to glucose and fructose (invert sugar syrup). Invert sugar syrup is most commonly used as a sweetener in baking, beverage, canning, and in various dairy processes
  • Invertase commercially is very important due to its implication in the hydrolysis of sucrose and is widely employed in the food and beverage industries. Invertase is also hugely utilized in manufacturing artificial honey, plasticizing agents, cosmetics, pharmaceuticals, and in the paper industries.
  • In the alcohol industry, invertase activity is used in the fermentation process of cane molasses into ethanol where it’s required for its ability to hydrolyze sucrose under the inhibitor conditions existing in molasses.
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