Fructose by glucose isomerisation - using controlled beds of arthrobacter genus cells contg heat stable glucose isomerase for higher purer yields

Fructose by glucose isomerisation - using controlled beds of arthrobacter genus cells contg heat stable glucose isomerase for higher purer yields

A 5-80 wt.% glucose soln. of viscosity 0.5-100.0 cps. and pH 6-9, pref. obtd. by enzymetric conversion of and liquefied starch, is heated to 20-80 degrees C, and passed through a bed (depth: dia. is 2:1 pref. 0.01:1 is 0.05:1) of cells of Arthrobacter sp. NRLL B-3726, NRRL B-3728 or ATCC 21748, that...

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Bibliographische Detailangaben
Hauptverfasser: D.N. PATEL, N.E. LLOYD, L.T. LEWIS, R.M. LOGAN
Format: Patent
Sprache:eng ; fre
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:A 5-80 wt.% glucose soln. of viscosity 0.5-100.0 cps. and pH 6-9, pref. obtd. by enzymetric conversion of and liquefied starch, is heated to 20-80 degrees C, and passed through a bed (depth: dia. is 2:1 pref. 0.01:1 is 0.05:1) of cells of Arthrobacter sp. NRLL B-3726, NRRL B-3728 or ATCC 21748, that contains >3 IGIU)cm3 bed, the cells having a stability value of >300, pref. >400, hours and an extractability coefficient of 20%. The resulting fracture contg. soln., used to produce a sweeting agent has a colour value that has been increased by 2 colour units, and is purer and produced more economically than process using alkaline isomerization or glucose isomerase from Pseudomanas, Streptomyces, Bacillus, Acetobacter and Lactobacillus geni, by extn. or fixing.