invertase is used by industries to make the inside of chocolates runny. invertase transforms sucrose in glucose and fructose that is less concistent.
Invertase is an enzyme that inverts sugar, or turns it to a liquid state. You would use it in applications where you want a high sugar concentration but don't want it to crystallize.
Invertase
Invertase
Depends on how the enzymes are manufactured, but most are helal.
Among the ingredients added (such as sugar) is an enzyme called invertase. The invertase reacts and is what aids in the cordial process, creating the liquid.
A saccharase, also known as invertase, is an enzyme which is used by bees to make honey, and in the food industry in order to soften chocolate.
Enzyme hydrolysis is better than acid hydrolysis because in enzyme hydrolysis eventhough the final product may contain some Enzyme it wont affectbut on the other hand acid is highly toxic
MW of the invertase= 270,000
what are the industrial uses of antimony
Pectinase is an enzyme capable of breaking down a polysaccharide often found in plant cell walls called pectin. It is used to extract juice from puree.
Possibly if the two organisms are related (or if horizontal gene transfer was involved), or if the ambient temperature the enzyme works in is similar.
For yeast invertase, the cytoplasmic form is 135kDa. The excreted form is 270kDa due to heavy glycosylation
Fructose needs to be processed through the liver. It can then be absorbed through the cells and turned into energy.