Production of D-fructose from starch by amylase and glucose isomerase
Author:
Funder
Catholic University of Daegu
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.5.674
Reference25 articles.
1. Amaral-Fonseca M, Roberto MS, Roberto FL, Paulo WT. Optimization of simultaneous saccharification and isomerization of dextrin to high fructose syrup using a mixture of immobilized amyloglucosidase and glucose isomerase. Catal, 362, 175-183 (2021) 10.1016/j.cattod.2020.03.021
2. Bhosale SH, Rao MB, Deshpande VV. Molecular and industrial aspects of glucose isomerase. Microbiol Rev, 60, 280-300 (1996) 10.1128/mr.60.2.280-300.1996 8801434
3. Hanover LM, White JS. Manufacturing, composition, and applications of fructose. Am J Clin Nutr, 58, 724-732 (1993) 10.1093/ajcn/58.5.724S 8213603
4. Johnson R, Padmaja G, Moorthy SN. Comparative production of glucose and high fructose syrup from cassava and sweet potato roots by direct conversion techniques. Innov Food Sci Emerg Technol, 10, 616-620 (2009) 10.1016/j.ifset.2009.04.001
5. Kaneko T, Takahashi S, Saito K. Characterization of acid- stable glucose isomerase from Streptomyces sp., and development of single-step processes for high-fructose corn sweetener (HFCS) production. Biosci Biotechnol Biochem, 64, 940-947 (2000) 10.1271/bbb.64.940 10879462
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