INVERTASE IN HONEY

Transglucosidation by honey invertase.

In an investigation of the minor sugars of honey at this laboratory, examination by paper chromatography indicated that several oligosaccharides are present. These have not yet been identified. Since honey is the product of the reaction of honeybee (1) invertase with nectar sugars [sucrose, glucose, and fructose (2)], a comparison is being made of the sugars of honey with the oligosaccharides p...

Immobilized invertase.

Invertase is a commercially important enzyme used for the hydrolysis of sucrose. The hydrolysis of sucrose yields an equimolar mixture of glucose and fructose, known as invert syrup, is widely used in food and beverage industries. This enzyme is also used for the manufacture of artificial honey, plasticizing agents used in cosmetics, pharmaceutical and paper industries as well as enzyme electro...

Effect of temperature on invertase, invertase inhibitor, and sugars in potato tubers.

The accumulation of reducing sugars in potato tubers exposed to low temperatures occurs with concomitant formation of the enzyme invertase. During the initial period of cold treatment when reducing sugars increase rapidly, invertase formation proceeds until the level of enzyme exceeds that of an endogenous macromolecular invertase inhibitor, resulting in a basal invertase activity. As the rate ...

The action of invertase preparations.

Fungal Invertase Expression in Solid-State Fermentation

Cuitlahuac Aranda1, Armando Robledo1, Octavio Loera2, Juan C. Contreras-Esquivel1, Raul Rodríguez2 and Cristóbal Noé Aguilar1* Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza and Jose Cárdenas, Col. República, PO Box 252, 25000, Saltillo, Coahuila, Mexico Department of Biotechnology, Universidad Autónoma Metropolitana, Iztapalapa. Av. M...