Description

• General description: Invertase from Candida utilis is secreted in the periplasm. The molecular weight of invertase from C. utilis is 300 kDa. It is a dimer of identical subunits. It is a N-glycosylated protein, rich in mannose oligosaccharide in its structure. The invertase encoding gene of C. utilis shares high homology with SUC2 gene of Saccharomyces cerevisiae.[1]
• Application: Invertase from Candida utilis has been used:as a supplement in YE liquid medium to observe for morphological changes in Streptomyces sp.[2]to determine the sucrose content in ethanolic extract of leaf tissues[3]to determine the total non-structural carbohydrates (TNC) in root tissues[4]
• Biochem/physiol Actions: Invertase acts on sucrose and cleaves it into glucose and fructose.[1] It is used in the preparation of invert syrup with equimolar concentration of fructose and sucrose. It finds its applications in confectionaries and in the production of alcoholic beverages, glycerol and lactic acid. Invertase is also used in the preparation of artificial honey, plasticizers for cosmetic industries.[5]
• Physical properties: Michaelis constant : 1.5x10 -2M (Saccharose)Structure : Glycoprotein containing ca. 50% of carbohydratesOptimum pH : 3.5 - 4.0 Optimum temperature : 60 - 70oC pH Stability : pH 4.0 - 6.0 (50oC, 10min) Thermal stability : below 60oC (pH 4.5, 10min) Substrate specificity : The enzyme hydrolyzes saccharose and raffinose, but does nothydrolyze inulin and melezitose.6)
• Unit Definition: One unit will hydrolyze 1.0 μmole of sucrose to invert sugar per min at pH 4.5 at 55°C.
• Preparation Note: Chromatographically purified