Process and isomerizing glucose

Details Process and isomerizing glucose Process and isomerizing glucose

1976-02-27

1977-05-24

Tanenholtz, Alvin E.

Textiles: fiber preparation

195115, 195DIG11, C12D 1300

Patent

active

040253899

ABSTRACT:
Continuous enzymatic isomerization of a glucose syrup with a glucose concentration of 30-55% by weight containing less than about 10.sup.-.sup.3 M calcium, less than about 10.sup.-.sup.2 M of Mg.sup.+.sup.+, the Mg.sup.+.sup.+ being in a concentration, whereby the molar ratio of magnesium to calcium is greater than 5, the isomerization taking place at a pH 7.8-8.6 with a total contact time between enzyme and syrup less than about 3.5 hours, preferably less than 2 hours. A convenient temperature range for isomerization is 60.degree.-85.degree. C., preferably 60.degree.-70.degree. C. The syrup has no colbalt added thereto. A preferred practice involves a syrup with very little added magnesium. Post isomerization ion exchange treatment can be avoided.
The enzyme is a particulate preparation derived from B. coagulans, preferably by glutaraldehyde reaction with homogenized microorganism cells.

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Geyer, "Glucose Isomerase -- New Possibilites for the Starch and Food Industry," Die Starke, vol. 26, No. 7, pp. 225-232 (1974).
Yoshimura et al. "Studies on D-Glucose Isomerizing Activity of D-Xylose Grown Cells from Bacillus coagulans, strain HN-68," Agr. Biol. Chem., vol. 30, No. 10, pp. 1015-1023 (1966).
Danno et al., "Studies on D-Glucose-isomerizing Activity of D-Xylose-Grown Cells from Bacillus coagulans, Strain HN-88," Agr. Biol. Chem., vol. 31, No. 3, (1967) pp. 284-292.

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