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Enzyme Information

Invertase

I.U.B. 3.2.1.26C.A.S. 9001-57-4

Description:

Sugar-breaking enzymes such as invertase break down disaccharides, trisaccharides and oligosaccharides that may cause gastric discomfort or dietary intolerances for some individuals.

The food grade invertase enzyme used in National Enzyme Company products is obtained by the controlled fermentation of Saccharomyces cerevisiae and is characterized by its ability to catalyze the inversion of sucrose solution. This enzyme catalyzes the hydrolysis of sucrose into its component parts D-fructose and D-glucose.

Activity:

One Sumner Unit (SU) is defined as that quantity of enzyme that will convert 1 mg of sucrose to glucose and fructose in 5 minutes at a temperature of 20°C and a pH of 4.5. The amount of glucose and fructose produced is measured spectrophotometrically using a DNS acid- phenol reagent correlated to a glucose standard.

Applications:

This enzyme is widely used to produce various confections and invert sugars as well as a digestive aid.

Shelf Life:

To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Typical Side Activities:

α-galactosidase

Properties:

  • Form: Dry powder
  • Color: Light tan
  • Odor: Free of offensive odor
  • Taste: Free of offensive taste
  • Effective pH Range: pH 3.5 to 5.5
  • Optimum pH: pH 4.5
  • Effective Temperature Range:Up to 60°C
  • Optimum Temperature: 55°C
Note:

Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

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