Glucoseisomerase. Neue Möglichkeiten für die Stärke- und Lebensmittelindustrie

摘要: Glucoseisomerase. A lecture is given about an enzyme, which converts D-glucose into D-fructose up to 50%. The glucoseisomerase obtained from STREPTOMYCES, enzyme activ under plant conditions, i. e. at high substrate concentrations (> 30% ds), temperature 60 °C) and pH-conditions prevent formation of D-psicose. Correlations are presented between degree isomerisation (I.D.), temperature, pH, concentration, enzyme-substrate ratio, Co-factors the effects processing conditions on colour as well methods avoid formation. preceeding enzymatic steps with α-amylase gluco-amylase now linked by means production carbohydrates 100% relative sweetness out wheat, potatoes, corn etc.