Invertasa

L’invertasa es un enzim que cataliza l'idrolisi de la sacaròsa alimentària per formar de glucòsa e de fructòsa. Descubèrta per Marcellin Berthelot en 1860[1], es una substància producha per fòrça espècias de levadura. Es tanben producha per leis abelhas productritz de mèu que l'utilizan per transformar lei sucres contenguts dins lo nectar en mèu e aumentar lor durada de conservacion. L'industria agroalimentària modèrna l'utiliza d'un biais similar.

Liames intèrnes

Bibliografia

  • (en) Hubert Schiweck, Margaret Clarke e Günter Pollach, « Sugar », Ullmann's Encyclopedia of Industrial Chemistry,‎ 2002.

Notas e référencias

  1. ↑ (fr) M. Berthelot, « Sur la fermentation glucosique du sucre de canne », Comptes rendus de l'Académie des sciences, vol. 50, 1860, pp. 980-984.

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