Invertase acts as an enzyme, a specialized protein that speeds up chemical reactions within living organisms without being consumed. This enzyme plays a fundamental role in transforming sugars, a process widely observed in nature and harnessed for various applications in food production. Its ability to modify the properties of common sugars makes it a subject of considerable interest in both biological research and industrial processes.
The Chemistry Behind Invertase
Invertase performs a specific chemical reaction known as hydrolysis, where it breaks down sucrose, commonly known as table sugar. Sucrose is a disaccharide, meaning it is composed of two simpler sugar units linked together. The enzyme acts as a biological catalyst, adding a water molecule to the sucrose bond, which then cleaves the sucrose molecule into its two constituent monosaccharides: glucose and fructose.
The resulting mixture of equal parts glucose and fructose is often referred to as “inverted sugar” or “invert syrup.” The name “invert sugar” originates from a change in the optical property of the sugar solution; sucrose rotates polarized light in one direction, while the resulting glucose and fructose mixture rotates it in the opposite direction. This breakdown yields a product that possesses different characteristics from the original sucrose, including altered sweetness and solubility.
Where Invertase is Found
Invertase is widely distributed in nature, appearing in a diverse range of organisms, from microscopic fungi to complex animals and plants. One of its most well-known sources is yeast, particularly Saccharomyces cerevisiae (baker’s yeast), which is commonly used for commercial production of the enzyme.
Plants also naturally produce invertase, where it plays a part in metabolic processes, growth, and defense systems. Examples include its presence in fruits like grapes and Japanese pears. Insects such as bees utilize invertase to convert nectar into honey, a process that involves breaking down sucrose into glucose and fructose. Even the human digestive system contains invertase, contributing to the breakdown of complex food molecules into simpler forms for absorption.
Practical Applications of Invertase
The unique properties of inverted sugar, particularly its resistance to crystallization and its ability to retain moisture, make invertase highly valuable in various industries. In confectionery, invertase is extensively used to create soft, creamy centers in chocolates and candies. By adding invertase to a firm sugar-based filling, such as fondant, the enzyme slowly converts the sucrose into liquid invert sugar over time, resulting in a desirable soft texture. This process is especially useful for products like chocolate-covered cherries, crème eggs, and soft-centered mints.
In baking, invertase contributes to maintaining the moisture content of baked goods, thereby extending their freshness and shelf life. In the brewing industry, invertase can assist in the fermentation of sucrose-containing substrates, aiding in the production of alcoholic beverages. It is also instrumental in manufacturing specialized syrups, including artificial honey, which benefits from the non-crystallizing and sweeter nature of invert sugar.
The enzyme’s ability to produce fructose is also leveraged in the pharmaceutical industry, where fructose serves as a sweetener in medications, and in the cosmetic industry for plasticizing agents.