invertase Synonyms
No Synonyms and anytonyms found
invertase Meaning
invertase (n)
an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose
invertase (n.)
An enzyme capable of effecting the inversion of cane suger, producing invert sugar. It is found in many plants and in the intestines of animals.
By extension, any enzyme which splits cane sugar, milk sugar, lactose, etc., into monosaccharides.
invertase Sentence Examples
- Invertase is an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose.
- Bakeries often use invertase to improve the shelf life and texture of baked goods like pastries and cakes.
- Invertase is commonly employed in the production of candies and confections to prevent crystallization and enhance sweetness.
- The presence of invertase in honey contributes to its ability to resist crystallization over time.
- Invertase plays a crucial role in the fermentation process of some alcoholic beverages, breaking down complex sugars into fermentable sugars.
- In the food industry, invertase is used to produce invert sugar syrup, which is sweeter and more soluble than sucrose.
- Invertase is also utilized in the production of invert sugar coatings for nuts and dried fruits.
- Some dietary supplements contain invertase to aid in the digestion of sucrose and other complex sugars.
- Invertase is a key component in the production of certain pharmaceuticals and medicinal products.
- In the biotechnology sector, invertase is studied for its potential applications in biofuel production and bioremediation.
FAQs About the word invertase
an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructoseAn enzyme capable of effecting the inversion of cane suger, producing invert sugar.
No synonyms found.
No antonyms found.
Invertase is an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose.
Bakeries often use invertase to improve the shelf life and texture of baked goods like pastries and cakes.
Invertase is commonly employed in the production of candies and confections to prevent crystallization and enhance sweetness.
The presence of invertase in honey contributes to its ability to resist crystallization over time.
