Electrolysis: processes – compositions used therein – and methods – Electrolytic material treatment – Organic
Patent
1996-02-27
1998-04-28
Gorgos, Kathryn L.
Electrolysis: processes, compositions used therein, and methods
Electrolytic material treatment
Organic
205421, 205703, 204530, 204544, C13D 100, C13D 318
Patent
active
057440239
DESCRIPTION:
BRIEF SUMMARY
This application is a 371 of PCT/JP95/01286, filed Jun. 28, 1995, which is now WO96/00731.
TECHNICAL FIELD
The present invention relates to a method for separating and recovering an organogermanium compound from a mixed solution containing a saccharide(s) and the organogermanium compound. More particularly, the present invention relates to a method for separating and recovering an organogermanium compound from a mixed solution containing a saccharide(s) and the organogermanium compound, obtained when a compound having an aldose the organogermanium compound.
BACKGROUND ART
Carbohydrates, which are organic compounds very important to organisms as an energy source, etc. and present most abundantly on the earth, are basically composed mainly of monosaccharides. These monosaccharides each have a typical structure in which 3-8 carbon atoms are linked to form a ring, and the structure is largely classified into two kinds, i.e. an aldose (a saccharide having an aldehyde group) and a ketose (a saccharide having a ketone group). The aldose and the ketose are classified into respective trioses, tetroses, pentoses, hexoses, etc. depending upon the number of carbon atoms.
It is known that the monosaccharides are isomerized by various reactions to modify their structures and properties. Such isomerization includes, for example, isomerization of glucose (grape sugar) which is an aldohexose of low sweetness into corresponding fructose (fruit sugar) which is a ketohexose of high sweetness to produce an isomerized saccharose.
Isomerized saccharose is a mixture of fructose (fruit sugar) obtained by partial isomerization of glucose and unreacted glucose (grape sugar). Owing to the partial isomerization of glucose having low sweetness into fructose having high sweetness, isomerized saccharose has sweetness similar to that of sugar (sucrose). About 70% of the total isomerized saccharose consumption is used in refreshing drinks because fructose contained in isomerized saccharose has higher sweetness at lower temperatures, and the remainder is used in general foodstuffs.
Both glucose and fructose are hexoses having a similar chemical structure. Various processes have hitherto been proposed for isomerization of glucose into fructose. Isomerization of glucose into fructose is currently conducted in industry as follows. That is, starch, for example, corn starch is liquidized; the resulting liquid is subjected to saccharification using glucoamylase to obtain a saccharose solution; and passing the saccharose solution continuously through an immobilized enzyme obtained by immobilizing, using one of various methods, an isomerase produced by a microorganism of, for example, Streptomyces genus, to isomerize the glucose contained in said solution to fructose.
The above isomerization reaction is an equilibrium reaction whose equilibrium constant is 1 or thereabout (the reaction is faster at a higher temperature but the equilibrium constant does not change substantially). At the equilibrium state, about 50% of glucose can be isomerized into fructose at a reaction temperature of about 60.degree. C. In order to allow the isomerization to proceed to such a level, however, a considerable length of time is required, the reaction mixture is colored owing to the heating for such a long time, and a high cost is incurred for the steps of purification and condensation which are necessary for product marketing. Hence, the reaction is terminated when the isomerization has proceeded to a fructose content of about 42%.
The thus-obtained isomerized saccharose containing fructose in an amount of about 42%, however, has a sweetness of about 95-100 when the sweetness of sucrose is taken as 100, and is slightly insufficient in sweetness. Therefore, subsequent concentration is necessary. The concentration, however, requires a large apparatus. Moreover, a complicated operation must be conducted; that is, a fructose solution containing about 95% of fructose is obtained using the large apparatus, and then the fructose solution is mixed with the 42% isomerize
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Ichimura Takashi
Kakimoto Norihiro
Umeda Keiji
Asahi Glass Company
Asai Germanium Research Institute Co., Ltd.
Gorgos Kathryn L.
Noguerola Alex
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