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ENZYMATIC ISOMERIZATION [1 record]

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Record 1 1990-01-10

English

Subject field(s)
  • Biological Sciences
CONT

In recent years, there has been increasing interest in glucose syrups due to the development of large scale processes for the enzymatic isomerization of glucose. Starch is now the cheapest and the most available material for the production of glucose; and this process, using soluble amyloglucosidase, has been studied well and has been used in industry for a long time in many countries.

French

Domaine(s)
  • Sciences biologiques
CONT

La fluctuation des cours mondiaux du sucre de canne ou de betterave a entraîné le développement de la fabrication des sirops de glucose à partir d'amidon de céréales. L'isomérisation enzymatique d'une fraction du glucose conduit à des sirops à 42 % de fructose (exprimés en matière sèche) dont le pouvoir sucrant est comparable à celui du saccharose. Or la glucose isomérase fixée présente des caractéristiques intéressantes : son utilisation sur de longues périodes compense son prix de production élevé, elle est stable à 60 ° et son taux de conversion de glucose en fructose est bon.

OBS

Voir "isomère", "isomérase".

Spanish

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