Process for isomerizing glucose

Details Process for isomerizing glucose Process for isomerizing glucose

1982-06-30

1983-10-25

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435188, C12P 1924, C12N 996

Patent

active

044119968

ABSTRACT:
Glucose is enzymatically isomerized to fructose at a temperature of from about 90.degree. C. to about 130.degree. C. by contact with chemically stabilized glucose isomerase. Chemical stabilization includes intramolecular crosslinking with a cross-linking agent, and copolymerization into a polymer matrix wherein the isomerase is attached to the polymer matrix by covalent bonds and/or hydrogen and electrostatic bonds.

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patent: 4275156 (1981-06-01), Yoshioka et al.
patent: 4276379 (1981-06-01), Heady
patent: 4284722 (1981-08-01), Tamuri et al.
patent: 4308349 (1981-12-01), Foley et al.
patent: 4310628 (1982-01-01), Leiser
patent: 4348480 (1982-09-01), Brownewell

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