Product Description
What is Invertase?
Enzyme Invertase, also known as Saccharase, fructofuranoside fructohydrolase (EC.3.2.1.26), is produced by the Saccharomyces cerevisiae strain, which ferments in a submerged medium. Saccharase can be used as additives, ingredients, and catalysts in the fields of food, beverage, alcohol fermentation, and pharmaceutical preparation.
| Product Name | Wholesale CAS 9001-57-4 Enzyme Invertase Powder 50000U/G Food Additives Invertase Enzyme Powder |
| Activity Of Enzyme | 50000u/g |
| Appearance | White Powder |
| Function | Enzyme. It mainly decomposes sucrose into invert sugar, obtaining a high-concentration sugar liquid with higher solubility than sucrose that does not easily crystallize. It is used in ice cream, liquid chocolate, candied fruit, various candies, jams, etc. It is also utilized to produce artificial honey and remove sucrose from food. |
| CAS NO | 9001-57-4 |
| Molecular Formula | C5H10Br2O2 |
| Molecular Weight | 261.940 |
| MOQ | 1kg |
| Shelf Life | 24 Months |
Using Effects
Health Benefits of Invertase Enzyme: Invertase is a yeast-derived enzyme that hydrolyzes 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 in 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, it is referred to as external yeast invertase. Its activity accounts for most of the invertase activity and contains 50% to 70% (mass fraction) glycoprotein. Internal yeast invertase, found in the cytoplasm of the inner 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 differs, with each subunit having two additional amino acids compared to the endogenous enzyme—serine and methionine. The molecular masses of the two forms are also different; the exoenzyme is about 270KD (or 220KD, depending on the yeast source), while the endoenzyme is about 135KD. Despite the significant differences in composition, their substrate specificity and kinetic properties are very similar, but due to the small number of endogenous enzymes, extraction is extremely difficult.
