Abstract: This invention provides a method for the maintenance of continuous activity of an immobilized enzyme reaction by initially underloading an adsorbent with a desired enzyme, monitoring the activity of the enzyme and periodically adding fresh enzyme to maintain a constant, continuous level of activity until the maximum carrying capacity of the support is reached. The method is preferably carried out when continuously isomerizing glucose to fructose with glucose isomerase adsorbed to a weakly basic anion exchange resin.

Abstract: Highly unsaturated fatty acid compounds, and derivatives thereof, are stabilized against oxidation with a water activated oxidoreductase enzyme. The fatty acid containing component is preferably microencapsulated in a wall member which comprises the enzyme.

Abstract: The disclosure is directed to the resolubilization of an insoluble glucose isomerase-amine complex, wherein the amine has the general formula: ##STR1## The insoluble enzyme complex may be resolubilized to produce a stable concentrated and purified glucose isomerase preparation by reaction with a resolubilizing mixture comprising a cation exchange resin.

Abstract: The disclosure is directed to the treatment of a glucose isomerase extract with an amine having the general formula: ##STR1## An insoluble complex containing enzyme activity is formed. The insoluble enzyme complex may be resolubilized to produce a stable concentrated and purified glucose isomerase preparation.

Abstract: This invention relates to a process for the production of a purified glucose isomerase enzyme which comprises contacting an enzyme extract containing glucose isomerase and impurities with a first polysulfone membrane not normally permeable to glucose isomerase, in the presence of a salt concentration capable of selectively inducing permeation of glucose isomerase through the membrane, and obtaining a glucose isomerase containing permeate.

Abstract: The present invention relates to a process for the production of a purified glucose isomerase which comprises contacting an impure extract containing glucose isomerase and soluble impurities with a weakly basic ion exchange material known to adsorb glucose isomerase; adding a first salt solution of a concentration which removes unadsorbed and weakly adsorbed impurities, but not glucose isomerase; and adding a second, buffered salt solution which elutes the adsorbed glucose isomerase.

Abstract: Glucose is enzymatically isomerized to fructose at a temperature of from about 90.degree. C. to about 140.degree. C. by contact with chemically stabilized glucose isomerase.

Abstract: Glucose is enzymatically isomerized to fructose at a temperature of from about 90.degree. C. to about 130.degree. C. by contact with chemically stabilized glucose isomerase. Chemical stabilization includes intramolecular crosslinking with a cross-linking agent, and copolymerization into a polymer matrix wherein the isomerase is attached to the polymer matrix by covalent bonds and/or hydrogen and electrostatic bonds.

Abstract: A process is provided for the enzymatic isomerization of a glucose-containing liquor to provide a high quality glucose-fructose syrup of from about 53 to about 60 weight percent fructose based on the glucose of the original feed without the need for fractionation and recycle operations. The process features careful adjustment of original glucose concentration, pH and contact times of glucose with glucose isomerase at a temperature of 90.degree. C. to 130.degree. C. to attain high fructose content without the formation of undue amounts of psicose and sugar degradation products.

Abstract: A glucose/fructose syrup is produced by enzymatically isomerizing an unrefined starch hydrolysate. The hydrolysate is prepared under controlled liquefaction and saccharification conditions to provide an isomerization substrate wherein the concentrations of calcium ions and non-enzymatically generated ketose sugars are maintained at low levels.

Abstract: Enzyme purification is carried out by contacting an impure liquid enzyme preparation containing enzyme and soluble impurities with an ion exchange material in a column to adsorb both the enzyme and impurities by the ion exchange material, adding an additional amount of the impure liquid enzyme preparation whereby the soluble impurities therein are preferentially adsorbed by the ion exchange material and the adsorbed enzyme is displaced from the ion exchange material to produce a purified liquid enzyme preparation containing higher enzyme activity than before purification. The purified enzyme is more highly adsorbed by ion exchange material when immobilizing the enzyme.

Abstract: A process is provided for converting liquefied starch to a mixture of glucose and fructose by the utilization of a multicomponent immobilized enzyme system. The enzyme system comprises immobilized glucoamylase, glucose isomerase and debranching enzyme.

Abstract: Process for converting starch to dextrose wherein a partially hydrolyzed starch solution containing at least 10 percent hydrolyzed starch is contacted with an enzyme system under conditions whereby substantially complete conversion of the starch to dextrose is achieved. The enzyme system comprises immobilized glucoamylase and alpha-amylase selected from the group consisting of soluble alpha-amylase, immobilized alpha-amylase and mixtures thereof.

Abstract: A method is disclosed for the separation of water soluble polyols. A solution containing the polyols is passed cyclically at different temperatures through a column containing ion exchange materials to separate the polyols.

Abstract: Process for converting starch to dextrose wherein a partially hydrolyzed starch solution containing at least 10 percent hydrolyzed starch is contacted with an enzyme system under conditions whereby substantially complete conversion of the starch to dextrose is achieved. The enzyme system comprises immobilized glucoamylase and alpha-amylase selected from the group consisting of soluble alpha-amylase, immobilized alpha-amylase and mixtures thereof.

Abstract: The present invention is directed to a method for enzymatically isomerizing glucose in glucose-containing liquors. The presence of relatively small amounts of water-soluble salts of sulfurous acids during the enzymatic isomerization of glucose in glucose-containing liquors reduces color formation therein and increases the stability of the glucose-isomerizing enzyme.