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INVERTASE from Yeast

INVERTASE from Yeast

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Invertase by MP Biomedicals is a high purity enzyme. Also known as saccharose, beta-fructofuranosidase, this is an enzyme that catalyzes the hydrolysis of sucrose. The resulting mixture of fructose and glucose is known as inverted sugar syrup. Invertase is usually derived from yeast, for industrial applications. It is also naturally synthesized by bees which use it to make honey from nectar. This enzyme has an optimal activity at pH 3.5 - 5.5 and a temperature of 60 C. Quantity Provided: 100 ml per Pack Source: Yeast EC Number: 3.2.1.26 Activity: 0.3 units/mL Substrate specificity: hydrolyses saccharose and raffinose but not inulin and melezitoseInvertase is widely used in various applications in biological sectors. Invertase is widely used in the food industry for the production of confectionary foods and artificial honey. Chocolate-covered cherries, other cordials, and fondant candies are food products which include invertase that liquefies the sugar. Once the candy is manufactured, it requires at least a few days to a few weeks in storage so the invertase has time to break down the sucrose. These enzymes are also used in various enzymatic assays. It is ideal for industrial and research applications.

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