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Continuous production of very enriched fructose syrup by the conversion of glucose to ethanol from glucose‐fructose mixtures in an immobilized cell reactor
Author(s) -
KOREN D. W.,
DUVNJAK Z.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00663.x
Subject(s) - fructose , glucose syrup , chemistry , jerusalem artichoke , high fructose corn syrup , dilution , fructolysis , ethanol , food science , carbohydrate , chromatography , corn syrup , biochemistry , sugar , physics , thermodynamics
Summary The yeast Saccharomyces cerevisiae ATCC 36859, which preferentially utilizes glucose in glucose‐fructose mixtures, was immobilized and used for the continuous production of very enriched fructose syrup. A syrup containing fructose as 99% of the reducing sugars was produced from a 10.1% w/v glucose and 9.8% w/v fructose mixture at a dilution rate of 0.106 h −1 . Later in this process when the dilution rate was increased to 0.366 h −1 the ethanol productivity was 12.7 g 1 −1 h −1 . This is 16% less than the value attained in a similar medium containing only glucose as the carbohydrate. The fructose content was also increased from 55 to 95% of the reducing sugars in a food grade mixture of high fructose corn syrup and Jerusalem artichoke juice. Purification of the product with activated carbon and ion‐exchange resin produced a stable, colourless and very enriched fructose syrup suitable for human consumption.