invertase

[ in-vur-teys, -teyz ]

/ ɪnˈvɜr teɪs, -teɪz /

an enzyme, occurring in yeast and in the digestive juices of animals, that causes the inversion of cane sugar into invert sugar.

Also in·ver·tin

[in-vur-tn] /ɪnˈvɜr tn/.

Also called sucrase.

Origin of invertase

First recorded in 1875–80; invert + -ase

The optimum temperature for invertase is 50° to 54°; it is killed if heated, in the moist condition, to 70°.

The Chemistry of Plant Life |Roscoe Wilfred Thatcher
Fischer found that the enzyme “invertase,” which is present in yeast, attacks methyl-d-glucoside but not methyl-l-glucoside.

Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 |Various
When hydrolyzed by acids, or by the enzyme "invertase," it yields a mixture of equal quantities of glucose and fructose.

The Chemistry of Plant Life |Roscoe Wilfred Thatcher

invertase

/ (ɪnˈvɜːteɪz) /

an enzyme, occurring in the intestinal juice of animals and in yeasts, that hydrolyses sucrose to glucose and fructose Also called: saccharase

invertase

[ ĭn-vûr′tās′, ĭn′vər-tās′, -tāz′ ]

An enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose. beta-fructofuranosidase invertin saccharase sucrase