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