invertase
Yeast's sucrose cleaver
Invertase is an enzyme that breaks down sucrose into glucose and fructose.
It occurs naturally in yeast and in the digestive systems of bees, which is why honey contains these simple sugars rather than table sugar.
In candy making, invertase creates the liquid centers in chocolate-covered cherries—the filling starts firm, then liquefies over several days as the enzyme works.
Enzyme hydrolyzing disaccharides
- hydrolaseEnzyme cleaving via water
- biocatalystOrganic reaction accelerator
- active siteEnzyme region binding substrates
- substrateUnderlying supporting material
catalysis · hydrolysis · specificity · cofactor · denaturation · inhibition · turnover · affinity
Water-induced bond cleavage
- disaccharideTwo-monosaccharide compound
- glucosePrimary cellular fuel
- fructoseMonosaccharide in produce
- monosaccharideSimplest carbohydrate form
cleavage · splitting · saccharose · cane sugar · beet sugar
Smooth, moldable cake covering
- candy makingCrafting sugary confections
- chocolateSweet from cacao seeds
- pralineNut and sugar candy
- fudgeCreamy cooked confection
caramel · cream filling · smoothness · hygroscopic · shelf life · sugar paste · cherry cordials
Fermenting fungus
- brewingBeverage preparation process
- winemakingCrafting fermented grape beverages
- ethanolDrinkable volatile spirit
- cell wallRigid cellular outer layer
sucrase
Enzyme hydrolyzing disaccharides
- hydrolaseEnzyme cleaving via water
- biocatalystOrganic reaction accelerator
- active siteEnzyme region binding substrates
substrate · catalysis · hydrolysis · specificity · cofactor · denaturation · inhibition · turnover · affinity · purification
hydrolysis
Water-induced bond cleavage
- disaccharideTwo-monosaccharide compound
- glucosePrimary cellular fuel
- fructoseMonosaccharide in produce
monosaccharide · cleavage · splitting · saccharose · cane sugar · beet sugar
fondant
Smooth, moldable cake covering
- candy makingCrafting sugary confections
- chocolateSweet from cacao seeds
- pralineNut and sugar candy
fudge · caramel · cream filling · smoothness · hygroscopic · shelf life · sugar paste · cherry cordials
yeast
Fermenting fungus
- brewingBeverage preparation process
- winemakingCrafting fermented grape beverages
- ethanolDrinkable volatile spirit
honey
Bees' viscous nectar product