Estimation of the Optimum pH for Invertase

Introduction

Invertase is a yeast-derived enzyme that is mainly used in the food (confections) industry where it helps prevent sugar crystallization in confections by hydrolysis of sucrose to yield glucose and fructose (http://www.invertase.net/200000.htm).

Sucrose + H2O ---> glucose + fructose

An enzyme is a catalytic protein that changes the rate of a reaction without itself being consumed by the reaction. Due to its proteinous nature, invertase is sensitive to its environment. In particular, changes in temperature and pH would affect rate of enzyme activity (Campbell & Reece 2002). Under optimal pH and temperature, rate of hydrolysis of sucrose would be at its maximum. This would then increase the rate of industrial processes involving the enzyme.
The aim of this study was to estimate the optimum pH for invertase by observing the extent of reaction on sucrose when it is subjected to solutions of invertase maintained at different pH levels. The extent of reaction on sucros...