Abstract:
AN ENZYMATICALLY PRODUCED FRUCTOSE-CONTAINING SOLUTION IS REFINED BY SEQUENTIALLY TREATING THE SOLUTION WITH ACTIVATED CARBON, MAINTAINING THE SOLUTION AT AN ACIDIC PH AND CONTACTING THE SOLUTION WITH A STRONG ACID CATION EXCHANGE RESIN IN THE HYDROGEN FORM AND THEN WITH A WEAK BASE ANION EXCHANGE RESIN IN THE FREE BASE FORM.
Abstract:
Cells of microorganisms containing intracellular glucose isomerase are treated with a sufficient amount of a saltcontaining solution under conditions whereby the glucose isomerase is fixed or stabilized within or on the cells and the cells are contacted with a glucose containing solution to convert a portion of the glucose to fructose.
Abstract:
A method of purifying enzymatically isomerized glucose syrups containing fructose. These syrups contain salts which contribute to the ash content, colored bodies, odoriferous materials, and other impurities. To remove these impurities, the isomerized, glucose syrups are treated with a strong acid cation exchange resin in the hydrogen form which removes therefrom a portion of the colored bodies and appreciable quantities of the metallic constituents of the salts. Following this treatment, the syrups are subjected to a carbon treatment which removes the major portion of the colored bodies and odoriferous materials. The syrups are then treated with a weak base anion exchange resin in the free base form, a strong acid cation exchange resin in the hydrogen form, and with a strong base anion exchange resin in the hydroxyl form.
Abstract:
THE DISCLOSURE IS DIRECTED TO MODIFIED CROSS-LINKED STARCH PRODUCTS IN THE GRANULAR FORM. PASTES OF THESE STARCH PRODUCTS HAVE SUBSTANTIALLY STABLE VISCOSITIES AT ELEVATED TEMPERATURES AND DRY FILMS OF THE PRODUCTS ARE MORE SOLUBLE THAN FILMS PREPARED FROM UNTREATED STARCH. ALSO, PASTES OF THE MODIFIED CROSS-LINKED STARCH PRODUCTS ARE SUBSTANTIALLY-RETROGRADABLE. THE MODIFIED CROSS-LINKED STARCH PRODUCT IS A PARTIALLY DEPOLYMERIZED FORMALDEHYDE CROSS-LINKED STARCH PRODUCT HAVING A 60-MINUTE BRABENDER VISCOSITY OF FROM ABOUT 70 TO ABOUT 125 PERCENT OF THE PEAK VISCOSITY AND A GEL STRENGTH OF LESS THAN 140 GM.-CM. SAID PRODUCT IS PREPARED BY TREATING STARCH GRANULES WITH FORMALDEHYDE AND PARTIALLY DEPOLYMERIZING THE CROSS-LINKED STARCH GRANULES.
Abstract:
The present invention is directed to a method for enzymatically isomerizing glucose in glucose-containing liquors. The presence of relatively small amounts of water-soluble salts of sulfurous acid during the enzymatic isomerization of glucose in glucosecontaining liquors reduces color formation therein and increases the stability of the glucose-isomerizing enzyme.