Question

Name the enzyme used in the inversion of cane sugar

Answer 1

Sucrose is known as cane sugar is a carbohydrate. It is a disaccharide composed of glucose and fructose bonded with oxygen.
Sucrose is a disaccharide that produces “invert sugar”.

Complete step by step answer:
The inversion of cane sugar is the chemical reaction of sucrose converted into glucose and fructose.
Glucose is categorized under the aldehydes, which forms a six-carbon ring. Whereas, fructose is considered to be acetone, which forms a five-membered ring. Sucrose will break into its monomeric sugars, when it is hydrolysed.
Sucrose produces invert sugar or inverts sucrose by the enzyme invertase on hydrolysis.
The hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose is catalysed by an enzyme named as invertase. Invertase enzymes act in the O–C (fructose) bond, whereas the sucrases act in the O–C (glucose) bond.
${C_{12}}{H_{22}}{O_{11}} + {H_2}O \to {C_6}{H_{12}}{O_6} + {C_6}{H_{12}}{O_6}$
Invertase is an enzyme used to catalyze the hydrolysis of sucrose into fructose and glucose. This enzyme is used to break sucrose into simpler components such as fructose and glucose. This enzyme is used in the candy industry to prevent crystallization.
Invertase or $\beta$ -D-fructofuranosyl is used to hydrolyze sucrose and polysaccharides, the same type of $\beta$ -D-fructofuranosyl bond is used to obtain fructose and glucose as final products.
These enzymes are also able to perform this reaction in the reverse direction. The resulting mixture of fructose and glucose is known as inverted sugar.
The inversion of the optical property from the positive rotation to the negative rotation. Invertase enzyme is important in the food industry as a catalytic agent and it helps in obtaining an artificial sweetener.

Note:
In the sucrose, glucose and fructose are combined together by the bond named to be a glycosidic bond, so sucrose is a non-reducing sugar, whereas glucose and fructose are reducing sugars.
Sucrose is dextrorotatory (It means it rotates the plane-polarized light towards the right). Hydrolysis of sucrose yields glucose and fructose, in this fructose has higher laevorotation than glucose dextrorotation. Hydrolysis of sucrose is laevorotatory in nature.