Why is HCl used in hydrolysis of sucrose?

I am aware that $\ce{HCl}$ can be used to help speed up the hydrolysis of sucrose but I haven't really been able to find out why. I've read somewhere that the glycosidic link in sucrose is broken off and that the $\ce{H+}$ ions from the $\ce{HCl}$ is responsible for this.

I've also come across the ether link during my research and would like to know how this plays a part in the hydrolysis of sucrose and if the $\ce{HCl}$ interacts with it.

• – Mithoron Aug 21 '15 at 11:51
• quora.com/What-are-the-effects-of-HCL-on-starch – Prakhar Dec 17 '16 at 15:27
• It’s not an ether linkage, it’s an acetal linkage. And also: that is exactly the mechanism if you already found it. Protonate the linking oxygen, break up of the complex. Whether $\ce{HCl}$ or any other (sufficiently strong) acid is used is irrelevant. – Jan Dec 17 '16 at 18:35

The $\ce{H+}$ binds to the acetal linkage. Water then binds to the fructose ring, breaking its bond with the acetal linking $\ce{O}$. Finally, the water molecule on the fructose loses a proton, restoring the catalyst. As Jan mentioned in the comments, the specific acid used is irrelevant so long as it is strong enough to sufficiently acidify the solution. (Credit to Khan Academy for the image)