摘要:

AbstractWe have reported the discovery of a new, potent d‐glucose‐isomerizing enzyme of high temperature stability which is capable of producing a high proportion of d‐fructose from d‐glucose. It appears that this enzyme will be of value in the commercial production of d‐fructose‐containing syrups prepared from d‐glucose solutions derived by hydroly

ISSN:0038-9056    

DOI:10.1002/star.19740261202

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractImmobilized glucose isomerase has been used to make more than 500,000 metric tons of high fructose corn syrups in the United States. These syrups have found wide application as high quality sweeteners to replace sucrose.A commercial process is described for the continuous enzymatic conversion of glucose to fructose. The use of immobilized glucose isomerase in a multiple bed reactor system is an economical method for making fructose. A comparison between immobilized glucose isomerase in a batch versus a continuous process shows the continuous process has the following advantages:1Lower enzyme usage and cost for converting glucose to fructose.2Lower capital equipment and labor costs.3Better and easier process control.4Lower refining costs and improved product quality.Both the continuous isomerization process and the immobilization technique described are developments of Clinton Corn Processing Company, a Division of Standard Brands, Inc.

ISSN:0038-9056    

DOI:10.1002/star.19740261203

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractAfter screening about three thousands of Streptomyces strains from soils, a strain ofStreptomyces hygroscopicusSF‐1084, which gave the highest amylase production was isolated and some properties of the amylase were studied. Amylase production media were examined and a medium which consisted of glucose 2%, corn starch 5.5%, corn meal 1%, wheat germ 0.5%, soy bean meal 1.4%, KH2PO40.2% adjusted to pH 7.0 was used to produce the amylase. Amylase production by 30 l jar fermenter was reached at 1500 u/ml in 110 h culture. The amylase was purified from broth filtrate by the method of ammonium sulfate precipitation, DEAE‐sephadex A‐50 column chromatography and Sephadex G‐150 gelfiltration to get single band on a polyacrylamide disc gel electrophoresis.It is shown that the SF‐1084 amylase produced 88% maltose from amylose and 80% maltose from amylopectin in 48 h saccharification. From the pattern of blue value and reducing value, the amylase is supposed to have endogenous action on starch and the activity is not inhibited by PCNB (pentachloronitrobenzene); the SF‐1084 amylase does not belong to β‐amylase. The optimum pH of the amylase was 5 to 6 and the optimum temperature was 50 to 55 °C. The amylase was fairly thermostable and the residual activity after incubation at 90 °C for 15 min and 100 °C for 15 min were revealed more than 50% and

ISSN:0038-9056    

DOI:10.1002/star.19740261204

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractThe winning of pectin from potato pulp and its possible importance for the potato starch industrie. The present paper shows the winning of pectin or pectin‐starch fraction from the relativly worthless potato starch pulp wich is a byproduct of starch production from potato. This pectin can be utilized in the food and technical industrie. For the winning of potato pectin the optimal conditions are: pH 3,3, pressure 2 atü and temp. 134 °C for 1 h. During the reaction a partialy spliting of the undesirable acetylgroups occurs. A less contaminated pectin with starch can by yielded when the hydrolyses is carried out under gentle conditions, normal pressure, pH 3,0 and temp. max. 60 °C through

ISSN:0038-9056    

DOI:10.1002/star.19740261205

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractBecause starch of low viscosity is important for industrial purposes this research was carried out to study the possibility of producing this sort of starch by treating rice starch with γ‐irradiation. Results indicated that when rice starch was modified by γ‐irradiation, the reducing power increased and degradation as well as molecular breakdown occured followed by sharp decrease of its viscosity, specific viscosity and intrisinc viscosity. Results showed that starch became more soluble by treating with γ‐irradiation and lost its resistance to water as its swelling capacity decreased. All these changes were proportional to the doses of γ‐

ISSN:0038-9056    

DOI:10.1002/star.19740261206

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractStarch prepared from mango seed kernels is characterized by a low protein and fat content. Infrared studies proved the presence of amine and carboxyl groups of amino acids at wave numbers of 1485 and 1650 cm−1respectively, whereas the phosphate group had been detected at 1150 cm−1.The contents of amylose and amylopectin were 39.9 and 60.1 respectively, reducing value was 1.54 and the alkali number was 10.10. The percentage of soluble material associated with starch was 2.11, whereas the percentage of branching of the mango seed kernel starch was 4.23. The glucose residues per end group were 23.62 and those per a segment were 11.81. Corn starch showed approximately the same values, whereas rice starch showed different results.The intrinsic viscosity was 1.72, 1.83 and 1.33 for mango seed kernel, corn and rice starches respectively, and the corresponding “Fodal” factors were 0.947, 0.983, and 0.992. X‐ray analysis indicates that mango seed kernel starch possesses an “A” type of X‐ray diff

ISSN:0038-9056    

DOI:10.1002/star.19740261207

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractPhytates occurring in corn steep liquor (CSL) as an additional stimulatory factor for protease and dextrinogenic amylase formation was elaborated. Other products that contain a considerable amount of phytic acid phosphorus and low nitrogen content – comparing with CSL – such as corn steep precipitate (CSP), wheat bran, rice bran, and defatted one were successful replacers for CSL in protease and amylase product

ISSN:0038-9056    

DOI:10.1002/star.19740261208

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

摘要:

AbstractIn ethanolic solution the rate of hydrogenation of glucose was highly increased. When the hydrogenation was carried out in aqueous solution at pH 8, 170 °C and 60 at pressure the time required for complete hydrogenation decreased from 6 to 1 h. The re‐use of catalyst was also investigat

ISSN:0038-9056    

DOI:10.1002/star.19740261209

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19740261210

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19740261211

出版商:WILEY‐VCH Verlag GmbH    

年代:1974

数据来源: WILEY