Which enzyme is used to convert sugar into glucose and fructose?

December 23, 2025 •

2 min read

Did you know that yeast uses invertase to break down sucrose, the common table sugar, in a process similar to how bees make honey? The enzyme used to convert sugar into glucose and fructose is invertase, a powerful biocatalyst crucial in both biological processes and industrial applications.

Quick Summary

Invertase is the enzyme responsible for breaking down sucrose, or table sugar, into its component monosaccharides, glucose and fructose, through hydrolysis. The resulting solution, known as inverted sugar, is sweeter and retains moisture.

Key Points

Invertase's Primary Function: Invertase is the enzyme that catalyzes the hydrolysis of sucrose, breaking it down into glucose and fructose.
Sources: This enzyme is naturally found in yeast, plants, and bees, which use it to create honey.
Inversion Process: The conversion of sucrose to glucose and fructose, known as inversion, changes the optical properties of the sugar solution.
Industrial Significance: Invertase is a key ingredient in the food industry for creating softer, moister candies and baked goods.
Controlled Conversion: Enzymatic hydrolysis with invertase is a more controlled and cleaner process for creating inverted sugar syrup compared to using acid.
Distinction from Sucrase: While often used interchangeably, invertase specifically cleaves the fructose-side bond of sucrose, whereas sucrase cleaves the glucose-side bond.

The Role of Invertase in Sugar Conversion

Invertase, with the systematic name β-fructofuranosidase, is the enzyme that catalyzes the hydrolysis of sucrose. This means that in the presence of water, invertase breaks the glycosidic bond connecting the two smaller sugar units—one glucose molecule and one fructose molecule—that form the larger sucrose molecule. This specific reaction is known as 'inversion' because the optical rotation of polarized light passing through the solution changes from positive (dextrorotatory) to negative (levorotatory) as the reaction proceeds.

The Mechanism of Sucrose Hydrolysis

The hydrolysis process involves a double displacement mechanism where the invertase first binds to the sucrose molecule at its active site. The mechanism leads to the cleavage of the glycosidic bond, forming a fructose-enzyme intermediate before releasing free fructose and regenerating the enzyme. Glucose is released in an earlier step.

Natural Sources of Invertase

Invertase is widely distributed in nature and can be found in various organisms, including plants, microorganisms, and animals.

Yeast: A primary commercial source is yeast, especially Saccharomyces cerevisiae, used extensively in baking and fermentation.
Plants: It is found in plant tissues, playing a role in sugar metabolism and fruit development.
Insects: Bees produce invertase to convert nectar into honey, which is inverted sugar resistant to crystallization.
Humans: The small intestine produces sucrase-isomaltase, a related enzyme that breaks down sucrose for absorption.

Industrial Applications and Uses

Invertase is crucial in the food and beverage industry.

Confectionery: It's used in candies like fondants and cordials to create soft, liquid centers by converting solid sucrose over time.
Baking: Invertase prevents sugar crystallization, keeping baked goods moist and extending shelf life.
Brewing and Wine Making: It aids fermentation by making sugars readily available to yeast.
Syrup Production: Invertase provides a cleaner, controlled method for producing inverted sugar syrup compared to acid hydrolysis.

Invertase vs. Acid Hydrolysis: A Comparison

While both methods can invert sugar, enzymatic hydrolysis with invertase is generally preferred for food products.


Feature	Enzymatic Hydrolysis (Invertase)	Acid Hydrolysis
Catalyst	Invertase enzyme	Weak acids
Conditions	Mild pH and temperature	Higher temperature and acidic pH
Byproducts	Clean product	Potential unwanted byproducts and off-flavors
Control	High control	Can be harder to control
Cost	Higher initial cost	Generally more economical but less suitable for food-grade quality
Organic	More natural process	Chemical process with potential residues

Conclusion

Invertase is the key enzyme for converting sucrose into glucose and fructose through hydrolysis, a process known as inversion. Found in nature in organisms like yeast, plants, and bees, this enzyme is also indispensable in industrial applications, particularly in the food industry for creating desirable textures and extending product shelf life. Its efficiency and the clean nature of the enzymatic reaction make it a superior method compared to acid hydrolysis for producing inverted sugar.

For more detailed scientific insights into the structure and function of invertase from Saccharomyces yeast, refer to the study published by the National Institutes of Health: Three-dimensional Structure of Saccharomyces Invertase.

Frequently Asked Questions

While both invertase and sucrase break down sucrose into glucose and fructose, they do so by cleaving different chemical bonds. Invertase cleaves the bond from the fructose end, while sucrase cleaves it from the glucose end.

The process is called 'inversion' because the optical rotation of polarized light passing through the solution changes direction. Before hydrolysis, the sucrose solution is dextrorotatory (+), but after conversion to glucose and fructose, the resulting solution is levorotatory (-) due to fructose's stronger rotation.

The name invertase is derived from the term 'invert sugar,' which refers to the mixture of glucose and fructose produced when sucrose is hydrolyzed. The name reflects the inversion of the optical rotation that occurs during this process.

Yes, bees naturally produce invertase to convert the sucrose in nectar into the glucose and fructose mixture that constitutes honey. This process helps prevent the sugar in honey from crystallizing.

Invertase is added to candy fillings, such as fondants and chocolate cordials, to slowly convert the sucrose into a softer, creamier, and less grainy liquid center. The enzyme continues to work over time, resulting in a more liquid texture.

Inverted sugar is a mixture of glucose and fructose, obtained from the hydrolysis of sucrose. It is sweeter than sucrose, more soluble in water, and less prone to crystallization.

Yes, sucrose can be hydrolyzed using a weak acid and heat, but this chemical process is slower and can lead to unwanted byproducts or off-flavors. Enzymatic hydrolysis with invertase is a more controlled and cleaner method, preferred for food applications.