๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Immobilized Glucose Isomerase Use in Mirin Production

โœ Scribed by TAKUMI TAKAYAMA; HARUO OYASHIKI; TAKUO SAKAI

Book ID
108821174
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
341 KB
Volume
62
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

D-Glucose Isomerization using an Immobil
D-Glucose Isomerization using an Immobilized Glucose Isomerase preparation from Streptomyces Thermovulgaris Strain 127
โœ S. D. Vlaev; D. Elenkov; M. Tsenova; M. Stoychev; G. Djejeva ๐Ÿ“‚ Article ๐Ÿ“… 1991 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 329 KB

The kinetics of D-glucose isomerization to D-kuctose by an original whole-cell immobilized biocatalyst preparation based on Streptomyces thermovulgaris (strain 127) have been studied under various process conditions, substrate concentration, particle size. Two versions of different activity were app

Demonstration of pH control in a commerc
Demonstration of pH control in a commercial immobilized glucose isomerase
โœ Ronald L. Fournier; Sasidhar Varanasi; James P. Byers; Guodong Chen ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 517 KB

The synthesis of a variety of important biochemicals involves multistep enzyme-catalyzed reactions. In many cases, the optimal operating pH is much different for the individual enzymatic steps of such synthesis reactions. Yet, it may be beneficial if such reaction steps are combined or paired, allow