Invertase

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Invertase 1 ( Saccharomyces cerevisiae )
other names
  • beta-fructofuranosidase (systematic name)
  • Sucrose
  • Sucrase
  • Glucosucrase
  • beta-fructosidase
  • beta-h-fructosidase
  • beta- D -fructofuranoside fructohydrolase
  • beta-Maxinvert L 1000,
  • Fructosyl invertase
  • alkaline invertase
  • acid invertase
  • Invertin
  • E  1103
Mass / length primary structure 513 amino acids
Isoforms 2
Identifier
Gene name (s) SUC1
External IDs
Enzyme classification
EC, category 3.2.1.26 glycosidase
Response type glycolytic cleavage
Substrate terminal β-D-fructofuranoside residues
Products β-D-fructofuranoside
Occurrence
Parent taxon Fungi, bacteria

Invertase , also known as sucrose , β-fructosidase and (obsolete) invertin , is an enzyme that hydrolytically splits table sugar ( sucrose ) into fruit sugar (fructose) and grape sugar (glucose) . The resulting mixture is called invert sugar and, unlike sucrose, does not crystallize in oversaturated solutions. Fructose is mainly responsible for this, as it is highly hygroscopic and difficult to crystallize.

Invertase is found in yeast, plants, fungi and bacteria, including the symbiotic bacteria in the digestive tract of mammals and humans. The latter also have enzymes that can break down sucrose, but these are called glucosidases. The glucosidases differ from the invertases in their evolutionary origin and in the catalysis mechanism.

use

In industry, invertase is mainly used as a humectant in the production of confectionery (confectionery fillings and creamy soft substances), since the invert sugar formed by the enzyme, unlike ordinary sugar, does not tend to form crystals and also attracts moisture. It is considered to be harmless to health. In the EU, Invertase is approved as a food additive with the number E 1103 for all foods that are approved for additives, without maximum quantity restrictions.

Extraction

Invertase is obtained from yeast , which can also be genetically modified .

See also

Web links

Individual evidence

  1. Enzyme - 3.2.1.26 in the Kyoto Encyclopedia of Genes and Genomes
  2. invertase. In: Römpp Encyclopedia Online . Thieme Verlag, Stuttgart 2007.
  3. Entry on E 1103: Invertase in the European database for food additives, accessed on August 11, 2020.
  4. Zhen-Ming Chi, Jun-Feng Li, Xiang-Hong Wang, Shu-Min Yao: Inositol and phosphatidylinositol mediated mediated glucose derepression, gene expression and invertase secretion in yeasts . In: Acta Biochimica et Biophysica Sinica . tape 36 , no. 7 , July 2004, ISSN  1672-9145 , p. 443-449 , PMID 15248018 .
  5. Yong-Ling Ruan, Ye Jin, Yue-Jian Yang, Guo-Jing Li, John S. Boyer: Sugar input, metabolism, and signaling mediated by invertase: roles in development, yield potential, and response to drought and heat . In: Molecular Plant . tape 3 , no. 6 , November 2010, ISSN  1752-9867 , p. 942-955 , doi : 10.1093 / mp / ssq044 , PMID 20729475 .