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Glucoseisomerase . Neue Möglichkeiten für die Stärke‐ und Lebensmittelindustrie
Author(s) -
Geyer H. U.
Publication year - 1974
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19740260704
Subject(s) - substrate (aquarium) , chemistry , fructose , enzyme , amylase , sweetness , food science , biochemistry , taste , biology , ecology
Abstract Glucoseisomerase. A lecture is given about an enzyme, which converts D ‐glucose into D ‐fructose up to 50%. The glucoseisomerase is obtained from STREPTOMYCES, The enzyme is activ under plant conditions, i. e. at high substrate concentrations (> 30% ds), high temperature (> 60 °C) and at pH‐conditions which prevent formation of D ‐psicose. Correlations are presented between degree of isomerisation (I.D.), temperature, pH, substrate concentration, enzyme‐substrate ratio, Co‐factors and the effects of the processing conditions on the formation of colour as well as methods to avoid colour formation. The preceeding enzymatic steps with α‐amylase and gluco‐amylase are now linked by means of glucoseisomerase to the production of carbohydrates with 100% relative sweetness out of wheat, potatoes, corn etc.