BL-Invertase

The breakdown of sucrose into its component sugars, glucose and fructose, is catalysed by the enzyme invertase. Different microbes, such as yeast, bacteria, and fungi, create it.

Invertase’s main job is to convert sucrose, a disaccharide made up of glucose and fructose units, into the corresponding monosaccharides. The glycosidic link in sucrose is broken down in this enzymatic process, releasing glucose and fructose.

Invertase is widely used in the food business, especially in the creation of sweets and candies. It is used to change sucrose into invert sugar, which has special qualities like improved moisture retention, increased sweetness, and crystallisation prevention. Invert sugar is frequently used in beverages, baked goods, and other food items.

Additionally, enzymes are used in the manufacturing of honey. The enzyme invertase is produced by bees to break down the sucrose in nectar into glucose and fructose, creating the sweet, sticky substance humans know as honey.

Invertase performs best in mildly acidic environments and is comparatively stable at room temperature. Factors including pH, temperature, substrate concentration, and the presence of inhibitors or activators can all affect how active it is.

Invertase is a crucial enzyme in the food industry because it allows sucrose to be converted into glucose and fructose. It is used to make invert sugar and honey, which give a variety of food products favourable qualities and increased sweetness.