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Why is sucrase is called invertase? What is an "invert sugar?"

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drashokkumarj... | College Teacher | eNoter

Posted August 25, 2012 at 1:36 PM via web

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Why is sucrase is called invertase? What is an "invert sugar?"

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ophelious | College Teacher | (Level 1) Educator

Posted August 25, 2012 at 3:23 PM (Answer #1)

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This is a pretty complicated thing to explain if you're not big into science. Any definition relies on other terms that, in turn, require definitions of their own.  I'll see if I can sort through it, though I have to admit, I am not an expert.

From what I understand, surcrase is not called invertase.  Although they are similar, they go about their work differently.


Surcrase is the name given to a group of enzymes that help turn sucrose to fructose and glucose.   It helps break these sugars down.  Surcase, from what I can make of it, comes from the small intestine and is not used in commercial applications but is pretty important biologically for good health.

Invertase is one enzyme that essentially does the same thing, though through a different process.  What this means is that the enzyme helps take what is essentially table sugar and change it into a product that is both very sweet and easily dissolved in liquid.  This is good for commercial use, though the process is expensive.

Inverted sugar is a product that results from this process.  It's sugar that is not granular but rather moist or watery.  It's great for jams, found in honey, and helps preserve products.


I hope this helps your understanding.

 

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llltkl | College Teacher | Valedictorian

Posted August 25, 2012 at 4:53 PM (Answer #2)

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In enzymatic parlance, any enzyme that hydrolyses or destroys a certain thing is named by adding a suffix 'ase' after the name of that compound. So sucrase is the enzyme that hydrolyzes sucrose and the products of this hydrolysis are glucose and fructose. This enzyme is found in moulds of yeast. 

C12H22O11 + H2O –--sucrase or invertase--> C6H12O6 (D+Glucose) + C6H12O6(D–Fructose)

All three molecules are optically active, meaning they all rotate the plane of polarization of a plane polarized light. Sucrose is dextrorotatory (+66.5 degrees). D–fructose has a greater specific rotation value (-92 degrees) than D+glucose (+52.7 degrees), the resulting mixture is thus laevorotatory. Here a dextrorotatory sugar hydrolyzes to produce a laevorotatory mixture hence the process is also known as inversion of sugar, the resulting mixture is known as invert sugar, and the enzyme, invertase.

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cassielargy | Student, Undergraduate | Honors

Posted August 26, 2012 at 4:06 AM (Answer #3)

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Invertase is one enzyme that essentially does the same thing, though through a different process. What this means is that the enzyme helps take what is essentially table sugar and change it into a product that is both very sweet and easily dissolved in liquid. This is good for commercial use, though the process is expensive.

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