invertase

[ in-vur-teys, -teyz ]

/ ɪnˈvɜr teɪs, -teɪz /

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noun Biochemistry.

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

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Also in·ver·tin

[in-vur-tn]. /ɪnˈvɜr tn/.

Also called sucrase.

Origin of invertase

First recorded in 1875–80; invert + -ase

Words nearby invertase

inversion layer, inversion therapy, inversion, thermal, inversive, invert, invertase, invertebrate, invertebrates, inverted comma, inverted mordent, inverted pleat

How to use invertase in a sentence

When hydrolyzed by acids, or by the enzyme "invertase," it yields a mixture of equal quantities of glucose and fructose.
The Chemistry of Plant Life|Roscoe Wilfred Thatcher
The optimum temperature for invertase is 50° to 54°; it is killed if heated, in the moist condition, to 70°.
The Chemistry of Plant Life|Roscoe Wilfred Thatcher
Fischer found that the enzyme “invertase,” which is present in yeast, attacks methyl-d-glucoside but not methyl-l-glucoside.
Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3|Various

British Dictionary definitions for invertase

invertase

/ (ɪnˈvɜːteɪz) /

noun

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

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012