invertase

[ in-vur-teys, -teyz ]

Phonetic (Standard)IPA

noun

, Biochemistry.

an enzyme, occurring in yeast and in the digestive juices of animals, that causes the inversion of cane sugar into invert sugar.

invertase

/ ɪnˈvɜːteɪz /

an enzyme, occurring in the intestinal juice of animals and in yeasts, that hydrolyses sucrose to glucose and fructose Also calledsaccharase

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First recorded in 1875–80; invert + -ase

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When hydrolyzed by acids, or by the enzyme "invertase," it yields a mixture of equal quantities of glucose and fructose.

The optimum temperature for invertase is 50° to 54°; it is killed if heated, in the moist condition, to 70°.

Fischer found that the enzyme “invertase,” which is present in yeast, attacks methyl-d-glucoside but not methyl-l-glucoside.

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