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Invertase (EC. 3.2.1.26) is commercially important enzymes that hydrolyzes the sucrose and fructose, is a glycoprotein and has optimum pH of 4.5. Invertase is stable at a temperature of 50oC and has maximum activity at 55°C. This review explains and enlists different types and wide range of invertase sources from wide range of species. Especially different microbial sources that secrete either intracellular or extracellular are also discussed. Modification of invertase through genetic engineering is also discussed here. Different production techniques of invertase from different microorganisms either through submerged fermentation or solid state fermentation with their substrate requirements and optimum growth parameters of pH, temperature and incubation period are briefly discussed. This review also focused on the activity of enzyme obtained and isolated from microbial sources, its kinetics parameters, competitive inhibitors and heavy metal affect on enzymatic efficiency. Enzyme immobilization techniques of invertase on various materials such as chitosan, nanoparticles etc. and comparative study of catalytic activity of free and immobilized enzyme is part of this review. Wide range of commercial applications of enzyme in the fields of pharmaceutical industry, food industry, biosensors, confectionary industry and in the production of great range of biologically important compounds is comprehensively discussed in this review.
Anam Aftab, Zia Ullah Khan, Sikander Ali. (2021) PRODUCTION, KINETICS AND IMMOBILIZATION OF MICROBIAL INVERTASES FOR SOME COMMERCIAL APPLICATIONS - A REVIEW, , Volume 18, Issue 2.
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