Abstract
Abstract Invertase (beta-fructofuranosidase) enzyme is a globular protein which hydrolyzes sucrose in living organisms. Invertase widely distributed in the biosphere especially in baker's yeast and plants. Invertase enzyme has recently been used in various biotechnological applications such as beverage, confectionary, bakery, invert sugar, high fructose syrup, artificial honey, calf feed, food for honeybees and other applications. Thus, invertase is an interesting enzyme which is widely used in industrial processes, however, there are no comprehensive reviews published on invertase enzymes. PubMed, Scopus, and Google Scholar search engines were searched from January 2013 to November 2019. Based on inclusion and exclusion criteria 200 relevant experimental studies with moderate bias were selected. This paper provides comprehensive information on the invertase and their types, sources, production methods, physical and chemical properties, structures, separation and purification methods, and their applications.
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