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Unanswered bonus question in biochem tutorial….WAHHHHHHH


So here this, a bonus question was given in biochem tutorial and no one couldn’t answer so I’m going to try to clear the foggy air.

Here’s the question; What makes the liquid centers in moulded chocolates? (eg., a lemon myrtle or violet cream where you bite into it and a “syruppy” centre runs out).

Here’s the answer; This is done is by the use of the enzyme invertase. Invertase is mixed with fondant, which is a solid, and that is used as the center and is enrobed in chocolate.  After a certain period of time, the enzyme will hydrolyze (split apart) the sucrose in the fondant into equal parts glucose and fructose (ie. invert sugar), which is liquid.

Wanna know how invertase work in the hydrolysis of sucrose….. here’s how:

Sucrose (what we know as household sugar) is actually two sugars joined together. The proper term for this is a disaccharide. Sucrose consists of a glucose and fructose molecule joined together. The systematic scientific name for sucrose is glucose-alpha-(1-2)-fructose. Other disaccharides include lactose (found in milk = galactose-beta(1-4)-glucose) and maltose (found in malt, due to the breakdown of starch by beta-amylase = glucose-alpha-(1-4)-glucose).  

The systematic name for invertase is beta-fructofuranosidase and the designated number is EC In the human body the enzyme that does the same function as invertase is called sucrase. The term “invertase” usually refers to enzyme from either fungal/bacterial or plant sources.


Invertase splits the bond between the two sugars by hydrolysis. Invertase belongs to a class of enzymes known as glycosidases. Some of these enzymes work by simply splitting the bond while others work by twisting the bond at the same time. These enzymes that twist the bond at the same time as splitting it result in one of the released sugars being in a slightly different configuration than when it started so that it is inverted from alpha to beta. I think invertase was the first enzyme where this was studied and so that it is why it was called invertase.

Here’s the link to the story;


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