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Invertase cleaves the α-1,2-glycosidic bond of sucrose. For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. The temperature optimum is 60 °C and a pH optimum is 4.5.
When completed the syrup temperature is raised to inactivate the invertase, but the syrup is concentrated in a vacuum evaporator to preserve color. [ 4 ] Though inverted sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice , cream of tartar , or other catalysts , often without changing ...
A honey bee collecting nectar from an apricot flower.. The nectar resource in a given area depends on the kinds of flowering plants present and their blooming periods. Which kinds grow in an area depends on soil texture, soil pH, soil drainage, daily maximum and minimum temperatures, precipitation, extreme minimum winter temperature, and growing degre
The enzyme invertase, which occurs more commonly in plants, fungi and bacteria, also hydrolyzes sucrose (and other fructosides) but by a different mechanism: it is a fructosidase, whereas sucrase is a glucosidase. [2]
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Moreover, nearly all commercially produced industrial enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. In some cases, production of biomass itself is the objective, as is the case for single-cell proteins, baker's yeast, and starter cultures for lactic acid bacteria used in cheesemaking.
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