invertase

[ in-vur-teys, -teyz ]

noun

, Biochemistry.

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

invertase

/ ɪnˈvɜːteɪz /

noun

1. an enzyme, occurring in the intestinal juice of animals and in yeasts, that hydrolyses sucrose to glucose and fructose Also calledsaccharase

Word History and Origins

Origin of invertase¹

First recorded in 1875–80; invert + -ase

Example Sentences

When hydrolyzed by acids, or by the enzyme "invertase," it yields a mixture of equal quantities of glucose and fructose.

From Project Gutenberg

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

From Project Gutenberg

Fischer found that the enzyme “invertase,” which is present in yeast, attacks methyl-d-glucoside but not methyl-l-glucoside.

From Project Gutenberg