INTRODUCTION

An enzyme is defined as conjugated proteins or numerous proteins that are synthesized by the
living organism and it serves to speed up (catalyses) various biochemical reactions within a
living biological cell. An enzyme functions to break down and convert the molecules of a
substrate into different simpler constituent basic components.

Invertase is a yeast derived enzyme which is usually found in plants. Invertase splits sucrose into
glucose and fructose. -fructofuranosidase E.C. 3.2.1.26 is the common name of the enzyme that
cleaves sucrose (a non-reducing disaccharide) into glucose and fructose (reducing
monosaccharides) as presented in the diagram below.

Sucrose + H2O Fructose + glucose (hydrolyzed sucrose or inverted sugar)

Invertase is mainly used in the food (confectionery) industry where fructose is preferred over
sucrose because it is sweeter and does not crystallize as easily. However, the use of invertase is
rather limited because another enzyme, glucose isomerase, can be used to convert glucose to
fructose more inexpensively. For health and taste reasons, its use in food industry requires that
invertase be highly purified.

A wide range of microorganisms produce invertase and can, thus, utilize sucrose as a nutrient.
Commercially, invertase is biosynthesized chiefly by yeast strains of Saccharomyces cerevisiae
or Saccharomyces carlsbergensis. Even within the same yeast culture, invertase exists in more
than one form. For example, the intracellular invertase has a molecular weight of 135,000
Daltons, whereas the extracellular variety has a molecular weight of 270,000 Daltons.

In contrary to most other enzymes, invertase exhibits relatively high activity over a broad range
of pH (3.5--5.5), with the optimum near pH=4.5. The enzyme activity reaches a maximum at
about 55C.
Nam, S. W. ( 2005). Enzyme kinetics of invertase via initial rate determination. Retrived
September 2, 2014, from http://www.eng.umd.edu/~nsw/ench485/lab14.htm.

Patricia, I. T. ( 2010). Determination of Enzymatic Activity in Glucose Using Dinitrosalicylic

Colorimetric Method and Effect of ph and Temperature on Invertase Activity. Retrived
September 2, 2014, from http://www.scribd.com/doc/209048792/Formal-Report-on-
Enzymes.