• Medical benefits

A detailed European study performed on over 18,000 patients, emphasized that honey could help tremendously upper tract infections in the respiratory system like asthma, allergies and bronchitis.

  • Some other medical studies have shown that invertase has chemotherapeutic properties. A Japanese and Australian research study discovered that enzymes within honey could help them deal with their stomach and bone cancer so much better. In certain situations, the disease went into regression; at this point, therapy based on the enzyme’s properties is being utilized to make people who suffer from cancer have a better life.
  • European studies have reported that invertase treatments can diminish adverse side effects caused by chemotherapy and radiotherapy. In several tumor types, the rate of survival can be lengthened especially because the systemic effect of the enzyme therapy is focused on anti-inflammatory potential.  Invertase is additionally a standard food additive.
  • Processed in foods like biscuits, chips and chewing gum, some of the side effects might include diabetes. Endless companies are using the additive in their products and it has become extremely popular on worldwide scale as well.

Numerous microorganisms can produce invertase, and thus, use sucrose as a primary nutrient. From the commercial point of view, the enzyme is biosynthesized by some yeast strains known as Saccharomyces carlsbergensis, or Saccharomyces cerevisiae.  The glycoprotein catalyzes sucrose hydrolysis. Thus, the sugar produced in invert and it can be used in various food industries according to specialists. Invertase that is soluble, as well as the entire yeast cells can be used to produce sugar. However, various methods are additionally applied to immortalize microorganisms.

The auto-immobilized kinetics of invertase was examined by a first reaction method, based on the kinetic model of Michaelis Menten. Using optimal experimentations, the KM and Vmax parameters were determined; they were supposed to highlight that invertase can auto-immobilize in fungus. The resulting product from fructose and glucose is known as sugar syrup and it is often included when baking. Additionally, it can be found in massive productions of sweets and candies because it has a sweeter taste than most types of average sugar on the market.

When sucrose interacts with invertase, or with any other kind of table sugar, the hydrolysis process is being stimulated. Various candy companies and bakers use trimoline or inverted sugar syrup when baking. Unlike normal sucrose, invertase features a stronger taste; in addition, the syrup will not crystallize as hastily as normal sugar. The enzyme can also be found in sweets and candies that contain liquefied sugar center like cherries covered in chocolate for example.  When it comes to marketing, the enzyme can be bought with various strengths namely, single, double, triple. While some types are in liquid form others come in the shape of powder that can be added in water. Because sucrose splits faster at high temperatures, invertase should be used at 60°C.

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