What is "invertase"

Invertase \In*vert"ase\, n. (Chem.)

1. 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.

2. By extension, any enzyme which splits cane sugar, milk sugar, lactose, etc., into monosaccharides.

n. (context enzyme organic compound English) An enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose (invert sugar), used by bees to produce honey and in the food industry to soften chocolate.

n. an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose [syn: saccharase, sucrase]

Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). Alternate 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. 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. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.

For industrial use, invertase is usually derived from yeast. It is also synthesized by bees which use it to make honey from nectar. Optimum 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.