invertase - ορισμός. Τι είναι το invertase
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Τι (ποιος) είναι invertase - ορισμός

CLASS OF ENZYMES THAT HYDROLYZE DISACCHARIDES
Saccharase; EC 3.2.1.26; Glucosucrase; Beta-h-fructosidase; Beta-fructosidase; Invertin; Maxinvert L 1000; Fructosylinvertase; Alkaline invertase; Acid invertase; Beta-D-fructofuranoside fructohydrolase

Invertase         
·add. ·noun By extension, any enzyme which splits cane sugar, milk sugar, lactose, ·etc., into monosaccharides.
II. Invertase ·add. ·noun An enzyme capable of effecting the inversion of cane suger, producing invert sugar. It is found in many plants and in the intestines of animals.
invertase         
['?nv?:te?z, ?n'v?:t-]
¦ noun Biochemistry an enzyme produced by yeast which promotes the hydrolysis of sucrose, forming invert sugar.
Invertase         
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include , saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase.

Βικιπαίδεια

Invertase

Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of the table sugar sucrose into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. 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. Invertase is a glycoprotein that hydrolyses (cleaves) the non-reducing terminal beta-fructofuranoside residues. Thus, its systematic name is beta-fructofuranosidase. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond. Invertase cleaves the alpha-1,2-glycosidic bond of sucrose.

For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.