CAS 9001-57-4 Food Additives Powder Invertase Enzyme

What is  Invertase? 

Enzyme Invertase, named as Saccharase, fructofuranoside fructohydrolase (EC.3.2.1.26). This product was produced by Saccharomyces cerevisiae strain, which fermented in the submerged medium. Saccharase could be used as the additives, ingredients, and the catalyzer in the fields of food, beverage, alcohol fermentation, and pharmaceutical preparation, etc.

Health Benefits of Invertase

Enzyme Invertase is a yeast-derived enzyme, which carries out hydrolysis of terminal non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Invertase is used to improve the shelf life of confections.

Application of Invertase

Enzyme Invertase exists in two forms on the outer and inner sides of the yeast cell membrane. In the outer cell wall of the cell membrane, it is called external yeast invertase. Its activity accounts for most of the invertase activity, and it contains 50% to 70 ( Mass fraction) Glycoprotein of glycoprotein; internal yeast invertase in the cytoplasm of the inner side of cell membrane contains a small amount of sugar. The protein parts of the two enzymes are double-subunit (dimer) structures. The amino acid composition of the two forms of the enzyme is different. Each subunit of the two enzymes has two more amino acids than the endogenous enzyme-serine and methionine, and their molecular mass. Also different, the exoenzyme is about 270KD (or 220KD, related to the source of the yeast), and the endoenzyme is about 135KD. Although the two enzymes have large differences in composition, their substrate specificity and kinetic properties are still very similar, but due to the small number of endogenous enzymes, it is extremely difficult to extract.