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Preparation and use of insolubilized amyloglucosidase for the production of sweet glucose liquors
Author(s) -
Wilson R. J. H.,
Lilly M. D.
Publication year - 1969
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260110307
Subject(s) - dextrin , chemistry , maltose , hydrolysis , amylase , starch , chromatography , cellulose , reagent , enzyme , bifunctional , cellulase , biochemistry , organic chemistry , catalysis
Amyloglucosidase (EC. 3.2.1.3), partially purified from an Aspergillus species, was chemically attached to DEAE cellulose using the bifunctional reagent 2‐amino‐4,6‐dichloro‐ s ‐triazine. The action of the insolubilized enzyme derivative on dilute maltose and dextrin solutions was studied in a packed bed. A second and deeper bed was used to demonstrate the possibility of a continuous process for raising the dextrose; equivalents of “glucose” liquors of high concentration formed by acid hydrolysis of maize starch.