Beta-fructofuranosidase

Beta-fructofuranosidase (EC 3.2.1.26), also commonly called invertase, is an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose by cleaving the terminal non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides[2][3][10]. It is widely used in the food industry for the production of invert sugar syrups, in baking, for sucrose-based fermented beverages, and other processes[2][3]. The most common industrial source is the yeast Saccharomyces cerevisiae, though it can also be produced by various fungi and bacteria[6][9]. The enzyme is generally recognized as safe, with a very low risk of allergenicity though cross-reactivity in tomato-allergic individuals has been documented[3][5]. It is not a direct therapeutic target in medicine but is crucial industrially for carbohydrate modification and processing.

Other names

Invertaseβ-D-fructofuranoside fructohydrolaseSaccharaseGlucosucraseBeta-fructosidase

Catalyzes the hydrolysis of terminal non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides, mainly sucrose, releasing fructose and glucose[1][2][10].