Carbohydrolytic

Invertase

Catalyzes the cleavage of the α-1,2-glycosidic bond in sucrose, producing glucose and fructose. This transformation increases the availability of monosaccharides from table sugar and other sucrose-containing foods, which can then be absorbed into the bloodstream without further enzymatic modification.*

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ENZYME CLASSIFICATION

EC NUMBER | CAS NUMBER:
3.2.1.26 | 9001-57-4
ENZYME CLASS:
Hydrolase → Glycosidase
ENZYME TYPE:
Beta-fructofuranosidase
ENZYME SOURCE:
Aspergillus tubengensis
Enzyme Applications:
Dietary Supplements and Food & Beverage

TECHNICAL SPECIFICATIONS

ACTIVITY MEASUREMENT:
SU (Sumner Units)
PRIMARY SUBSTRATE:
Sucrose
BOND CLEAVED:
Beta-1,2-glycosidic linkage between glucose and fructose
PRIMARY PRODUCTS:
Glucose, fructose
INACTIVATION:
85°C for 30 minutes
FORM:
Powder
SOLUBILITY:
Water-soluble
STORAGE:
Store in a cool, dry environment
SHELF-LIFE:
18 months from MFG date if properly stored.
SAFETY & HANDLING:
Always refer to the included Safety Data Sheet.
Invertase
Invertase

BIOCHEMICAL ROLE IN DIGESTION

Invertase catalyzes the hydrolysis of sucrose into its monosaccharide components, glucose and fructose. This reaction is essential for the efficient assimilation of sucrose-rich foods such as fruits, honey, and processed sweeteners. By directly producing absorbable monosaccharides, invertase accelerates sugar availability for metabolism while bypassing the need for further enzymatic processing, streamlining the conversion of dietary sucrose into usable energy substrates.*

NUTRITIONAL RELEVANCE IN SUPPLEMENTATION

Supplementing with invertase supports sucrose digestion in individuals with low natural disaccharidase activity or those consuming diets high in table sugar. Its presence can prevent the passage of unhydrolyzed sucrose into the colon, where it would otherwise ferment and contribute to bloating, gas, or loose stools. Invertase supplementation is therefore valuable for improving sugar tolerance, stabilizing energy delivery, and minimizing discomfort associated with sucrose malabsorption.*