invertase

Also in·ver·tin
Also

[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. Also called: saccharase. an enzyme, occurring in the intestinal juice of animals and in yeasts, that hydrolyses sucrose to glucose and fructose

Word History and Origins

Origin of invertase¹

First recorded in 1875–80; invert + -ase

Example Sentences

In November, researchers at Nagoya University described in Scientific Reports a sweeter tomato developed by modifying a cell wall invertase inhibitor using CRISPR–Cas9.

From Scientific American

Another factor was invertase, which is added to get the soft centers in many candies, and its ratio to fondant.

From Los Angeles Times

Yeast cells also contain invertase, another enzyme that can break sucrose, like the sucrase described above.

From Scientific American

Among the ingredients were partially hydrogenated palm kernel oil, corn syrup, sugar, artificial vanilla, invertase and tocopherols.

From New York Times

When the target molecule binds to the DNA, invertase is released into the solution.

From US News