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Invertase: An Enzyme with Importance in Confectionery Food Industry

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Enzymes in Food Technology

Abstract

Invertases or β-d-fructofuranosidases are used to hydrolyze sucrose and polysaccharides, which have the same type of β-d-fructofuranosyl bond, to obtain fructose and glucose as final products. These enzymes are also able to perform this reaction in the reverse direction. The resulting mixture of the fructose and glucose is referred as “inverted sugar” because of the inversion of its optical property from the positive rotation to the negative rotation. Invertases are important in the food industry, especially in confectionery, as a catalytic agent in obtaining an artificial sweetener. Thus, it is used for the preparation of formulas that prevent crystallization of certain sweet preparations, employing in the chocolate industry. In some syrup, it is also employed to increase its sweetening properties such as manufacturing of soft caramel fillings. The most common form of this inverted sugar is honey, which is a supersaturated mixture of glucose and fructose. In addition, invertases are able to synthesize fructooligosaccharides through fructotransferase where sucrose is presented in high concentrations. The fructooligosaccharides are associated to improve human health. Invertases are produced by plants, bees, and microorganisms. But, the filamentous fungi belonging to the Aspergillus genus and yeast such as Saccharomyces cerevisiae and Candida utilis are the most prominent organisms used for invertase production. The purpose of this chapter is to compile results of recent advances on invertase including its production, application, and molecular characterization.

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Acknowledgments

AMGM and MMM want to thank the National Council of Science and Technology (CONACyT), Mexico, for the financial support for their postgraduate studies in Science and Technology at the Universidad Autonoma de Coahuila. This study was financially supported by the Secretariat of Public Education (SPE) through the project UACOAH-PTC-382.

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Authors and Affiliations

  1. Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Ciudad Valles, San Luis Potosí, Mexico

    Fabiola Veana & Pedro Aguilar-Zarate

  2. School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, Mexico

    Adriana C. Flores-Gallegos, Angela M. Gonzalez-Montemayor, Mariela Michel-Michel, Lluvia Lopez-Lopez, Juan A. Ascacio-Valdés & Raúl Rodríguez-Herrera

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  1. Fabiola Veana
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  1. Department of Biochemistry, University of Hail, Hail, Saudi Arabia

    Mohammed Kuddus

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Veana, F. et al. (2018). Invertase: An Enzyme with Importance in Confectionery Food Industry. In: Kuddus, M. (eds) Enzymes in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-1933-4_10

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