Invertase [Saccharomyces cerevisiae] 1,00,000 SU/ g powder
- β-D-Fructofuranosidase, β-D-Fructofuranoside fructohydrolase, Saccharase
- CAS Number: 9001-57-4
- EC Number: 232-615-7
Invertase is an enzyme that breaks sugar into a mixture of glucose and fructose, commonly called “Invert sugar” or “invert sugar syrup”; Invertase is frequently used in commercial baking and candy recipes as it can help keep baked goods moist for longer periods of time. One Unit of invertase activity is defined as the amount of enzyme required to hydrolyze one μmole of sucrose (1% w/v) per minute in sodium acetate buffer (100mM), pH 4.5 at 40®C.
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