| Grape sugar is mainly composed of glucose and fructose, produced after sucrose hydrolysis by invertase during grapevine maturation. |
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| Enzymes shown are invertase, sucrose synthase, cytosolic AGPase, and plastidic AGPase. |
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| Soluble acid invertase and alkaline invertase were assayed as described previously with some modifications. |
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| The structure of the invertase genes are fairly similar, each containing between six and eight exons. |
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| The procedure is based on the cleavage of sucrose by invertase to glucose and fructose. |
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| Following sucrose cleavage by invertase, the liberated glucose and fructose are phosphorylated before undergoing further metabolism. |
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| Stressed cells also had higher activities of sucrose cleaving enzymes, such as alkaline invertase and sucrose synthase. |
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| Soluble sugars were determined colorimetrically after hydrolysis of sucrose by invertase. |
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| Cold sweetening so far has been attributed to soluble, vacuolar invertase rather than to cell-wall-bound invertase. |
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| The major function of invertase is to catalyse sucrose hydrolysis. |
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| Three pairs of targeting a corn-specific invertase gene gene, a poultry-specific ovalbumin gene and a foreign gene were obtained from Invitrogen. |
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| In our paper in Plant Physiology, we provide a proof-of-concept that the invertase enzyme is critically important in the process. |
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| On closer inspection, Michaelis and Menten would have seen invertase attach to a sugar molecule and break it in two. |
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| Sucrose is the sole carbon source for invertase production because the availability of glucose for yeast is dependent on sucrose hydrolysis by invertase. |
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| Sucrose utilization via invertase and sucrose synthase with respect to accumulation of cellulose and callose in wheat roots under oxygen deficiency. |
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| By taking up any extra glucose, cheater yeast limit expensive invertase production, which forces more efficient use of sucrose and steadier growth. |
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| In particular, several glycoproteins derived from grape, such as invertase and pathogenesis-related proteins, and from yeast, were found after the winemaking process. |
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| To eat sucrose, yeast first have to use an enzyme called invertase to slice the sucrose molecule into more easily digestible glucose and fructose molecules. |
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| Invertase activity was measured by the method of Hoffmann and Pallauf modified by Garcia-Alvarez and Ibaftez. |
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