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Invertase from Candida utilis

Grade X, ≥300 units/mg solid

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Synonym(s):
β-D-Fructofuranoside fructohydrolase, β-Fructofuranosidase, Saccharase
CAS Number:
9001-57-4
Enzyme Commission number:
3.2.1.26 (BRENDA, IUBMB)
EC Number:
232-615-7
MDL number:
MFCD00131410
NACRES:
NA.54

type

Grade X

Quality Level

200

form

solid

specific activity

≥300 units/mg solid

mol wt

~260 kDa

foreign activity

α-galactosidase (melibiase), essentially free

storage temp.

−20°C

Related Categories

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.

Application

Invertase from Candida utilis has been used:
  • as a supplement in YE liquid medium to observe for morphological changes in Streptomyces sp.
  • to determine the sucrose content in ethanolic extract of leaf tissues
  • to determine the total non-structural carbohydrates (TNC) in root tissues

This enzyme is useful for enzymatic determination of saccharose and for the structure investigation of carbohydrates containing β-D-fructofuranoside residue.

Biochem/physiol Actions

Invertase acts on sucrose and cleaves it into glucose and fructose. 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.

Physical properties

Michaelis constant : 1.5x10 -2M (Saccharose)
Structure : Glycoprotein containing ca. 50% of carbohydrates
Optimum 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 not
hydrolyze 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

Pictograms

Health hazard
GHS08

Signal Word

Danger

Hazard Statements

H334

Precautionary Statements

P261 - P284 - P501

Hazard Classifications

Resp. Sens. 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

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Interactive effects of elevated carbon dioxide and growth temperature on photosynthesis in cotton leaves
Reddy AR, et al.
Plant Growth Regulation, 26(1), 33-40 (1998)
Purification and characterization of an invertase from Candida utilis: comparison with natural and recombinant yeast invertases
Chavez FP, et al.
Journal of Biotechnology, 53(1), 67-74 (1997)
Winter foot and equipment traffic impacts on a `L93?creeping bentgrass putting green
Baldwin CM, et al.
Hortscience: a Publication of the American Society For Horticultural Science Hortscience, 43(3), 922-926 (2008)
Invertase and its applications-a brief review
Kulshrestha S, et al.
Journal of Pharmacy Research, 7(9), 792-797 (2013)
Morphological and physiological changes in Streptomyces lividans induced by different yeasts
Santamaria R, et al.
Archives of Microbiology, 177(3), 259-266 (2002)
View All Related Papers

Protocols

Assay Procedure for Invertase

The appearance of reducing sugars is measured by the modified Fehling-Lehmann-Schoorl method.

Enzymatic Assay of Invertase

Enzymatic Assay of Invertase

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