Characterization of Intestinal Invertase as a Glucoside-Invertase. II. Studies on Transglycosylation by Intestinal Invertase.
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چکیده
منابع مشابه
Transglucosidation by honey invertase.
In an investigation of the minor sugars of honey at this laboratory, examination by paper chromatography indicated that several oligosaccharides are present. These have not yet been identified. Since honey is the product of the reaction of honeybee (1) invertase with nectar sugars [sucrose, glucose, and fructose (2)], a comparison is being made of the sugars of honey with the oligosaccharides p...
متن کاملImmobilized invertase.
Invertase is a commercially important enzyme used for the hydrolysis of sucrose. The hydrolysis of sucrose yields an equimolar mixture of glucose and fructose, known as invert syrup, is widely used in food and beverage industries. This enzyme is also used for the manufacture of artificial honey, plasticizing agents used in cosmetics, pharmaceutical and paper industries as well as enzyme electro...
متن کاملCharacterization of the invertase from Pichia anomala.
Synthesis of invertase (EC 3.2.1.26) in Pichia anomala is controlled by the carbon source in the culture medium. The enzyme was purified to homogeneity from P. anomala cells fully derepressed for invertase synthesis and shown to be a multimeric glycoprotein composed of identical subunits with an apparent molecular mass of 86.5 kDa. The carbohydrate moiety accounts for approx. 30% of the total m...
متن کاملThe inactivation of invertase by tyrosinase. II. The influence of copper and gold on the oxidation of invertase and pepsin.
Previous studies from this laboratory have demonstrated the oxidation of certain proteins by tyrosinase (1, 2) and the inactivation of invertase by tyrosinase (3, 4). Different tyrosinase preparations vary greatly in their ability to inactivate invertase; in particular, certain dialyzed or very highly purified tyrosinase solutions seem to have lost their ability to oxidize invertase. In Paper I...
متن کاملEffect of temperature on invertase, invertase inhibitor, and sugars in potato tubers.
The accumulation of reducing sugars in potato tubers exposed to low temperatures occurs with concomitant formation of the enzyme invertase. During the initial period of cold treatment when reducing sugars increase rapidly, invertase formation proceeds until the level of enzyme exceeds that of an endogenous macromolecular invertase inhibitor, resulting in a basal invertase activity. As the rate ...
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ژورنال
عنوان ژورنال: Acta Chemica Scandinavica
سال: 1959
ISSN: 0904-213X
DOI: 10.3891/acta.chem.scand.13-1659