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This relationship could be used in a selection programme and is less costly and time-consuming than invertase or sucrose synthase measurements.
Relationship of invertase activity to sugar content and growth rate in storage tissue of plants grown in controlled environments.
The remainder of unloaded sucrose moves into seed coat cells and is degraded by vacuolar invertase for temporary starch biosynthesis in this tissue.
These proteins are mainly invertase and amylase produced in the hypopharyngeal gland.
Invertase is a sucrase used industrially for the hydrolysis of sucrose to so-called invert sugar.
It can be formed by invertase-mediated hydrolysis of raffinose, which produces melibiose and fructose.
For industrial use, invertase is usually derived from yeast.
When completed the syrup temperature is raised to inactivate the invertase, but the syrup is concentrated in a vacuum evaporator to preserve color.
Invertase is added at a rate of about 0.15% of the syrup's weight, and inversion time will be about 8 hours.
During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose.
This may be done by acid hydrolysis or by adding an enzyme, invertase.
Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes.
The midgut secretes protease, lipase, amylase, and invertase, among other enzymes.
In bacteria and some animals, sucrose is digested by the enzyme invertase.
It is used to boost the alcohol content without adding extra body to the beer, and without forcing the yeast to produce invertase.
