invertase

American  

[in-vur-teys, -teyz] / ɪnˈvɜr teɪs, -teɪz /

Also invertin

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.

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invertase British  

/ 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

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Etymology

Origin of invertase

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 • Dec. 24, 2021

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

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred

The second class include all changes brought about by the agency of enzymes, such as the action of diastase on starch, invertase on cane sugar, glucase on maltose, &c.

From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various

S. exiguus and S. Ludwigii contain only invertase and not maltase, and therefore ferment cane sugar but not maltose.

From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various

III., and S. ellipsoideus, contained invertase and maltase, and can invert and subsequently ferment cane sugar and maltose.

From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various