Abstract
A three-step complex formation of fructose by glucose isomerization was suggested to describe the isomerization kinetics. The model was characterized by the formation of a fructose complex. Experimental data obtained from the isomerization process using immobilized Sweetzyme enzyme, IT® were used in this study. Experiments were conducted at different reaction temperatures in the range of 50-70°C and glucose initial concentrations of 10, 15 and 20% and enzyme loading of 1g. Glucose concentrations dropped with time until equilibrium was reached. A first order kinetics for the steps was employed and Runge Kutta 4th order algorithm combined with a least square method were used to estimate the pre-experimental factor and activation energy for determination of the corresponding rate constants by solving the initial value problem of the suggested model using EZ-Solve software. Very good fits between experimental data and model prediction was obtained.
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