Abstract: A water-soluble iron dextran having a high iron content is prepared by adding to an aqueous solution containing more than 200 mmol D-glucose per 1000 U.alpha.(1.fwdarw.6)-D-glucosyltransferase, at 265 to 310 K and a pH value of 4.5 to 8, an aqueous sucrose solution in a mole ratio of sucrose to glucose of from 2.0 to 5.0; separating, after the consumption of the sucrose, glucose, liberated fructose and undesired oligosaccharides; reacting the so-purified dextran, having an average molar mass of from 2000 to 4000, with freshly precipitated iron(III) hydroxide and, if desired, further purifying the same.Iron dextrans having an iron content of from 27 to 33 percent by weight and an average molar mass of the dextran component of from 2000 to 4000, may be prepared according to the process of the invention which can be used in the treatment of iron deficiency.

Abstract: A cell culture microcarrier having positively charged cross-linked polysaccharides and basic groups linked therewith wherein the basic groups have the formula (I) ##STR1## with Z being an optionally substituted hydrocarbon chain having at least 2 carbon atoms,R.sub.1 and R.sub.2 being the same or different and representing alkyl, aryl, or aralkyl groups, andn is at least 1.

Abstract: A cell culture microcarrier having positively charged cross-inked polysaccharides and basic groups linked therewith wherein the basic groups have the formula (I) ##STR1## with Z being an optionally substituted hydrocarbon chain having at least 2 carbon atoms,R.sub.1 and R.sub.2 being the same or different and representing alkyl, aryl, or aralkyl groups, andn is at least 1.

Abstract: A water-soluble iron dextran having a high iron content is prepared by adding to an aqueous solution containing more than 200 mmol D-glucose per 1000 U.alpha.(1.fwdarw.6)-D- glucosyltansferase, at 265 to 310K and a pH value of 4.5 to 8, an aqueous sucrose solution in a mole ratio of sucrose to glucose of from 2.0 to 5.0; separating, after the consumption of the sucrose, glucose, liberated fructose and undesired oligosaccharides; reacting the so-purified dextran, having an average molar mass of from 2000 to 4000, with freshly precipitated iron (III) hydroxide and, if desired, further purifying the same.Iron dextrans having an iron content of from 27 to 33 percent by weight and an average molar mass of the dextran component of from 2000 to 4000, may be prepared according to the process of the invention which can be used in the treatment of iron deficiency.

Abstract: Sweetening agents for human and animal foods in the solid or liquid states contain at least 50% by weight of leucrose. They may additionally contain one or more sweetening agents selected from the group consisting of artificial sweeteners and sugar surrogates. The leucrose is produced by reaction of saccharose with .alpha.-(1-6)-glucosyl transferase in the presence of at least 100 mmoles of fructose per 1,000 I.U. of enzyme, and at least a partial separation of the dextrans and iso-malto-oligosaccharides. Leucrose may be prepared by this method having a purity of at least 98% and may be used as a non-cariogenic, metabolically fully utilizable sweetening agent with good compatibility which is also suitable for diabetics.

Abstract: Iso-malto-oligosaccharide monovalent haptens were prepared by adding an aqueous sucrose solution to an aqueous solution of D-glucose containing more than 300 mmol glucose per 1000 U .alpha.(1.fwdarw.6)-D-glucosyl transferase at 265 to 310 K and a pH value of from 4.5 to 8.0 and a molar ratio of sucrose to glucose of from 0.5 to 2.0. After consumption of the sucrose, glucose, liberated fructose and undesired oligosaccharides are separated in a known manner.The process of the invention allows a particularly economical preparation of the monovalent haptens which serve for the prophylaxis of undesired dextran induced anaphylactoid side effects (DIAR).

Abstract: A gluco-oligosaccharide mixture having up to 30, in particular from 10 to 20, anhydroglucose units is prepared by reacting an aqueous solution of a mono-or disaccharide composed of glucose units containing more than 200 mmol of the saccharide per 1000 U .alpha.(1.fwdarw.6)-D-glucosyl transferase, at 265 to 310 K and a pH value of from 4.5 to 8.0, with an aqueous solution of sucrose in a molar ratio of sucrose to glucose of 2.0 to 5.0.The oligosaccharide mixtures of the present invention are used as calorie-free carrier for sweetening agents and as "body building" sweetening agent.

Abstract: A process of preparing a starch hydrolysate from wheat, barley or rye comprising the steps of contacting kernels of wheat, barley or rye with an aqueous solution to hydrate and soften the kernels, gently wet-milling the hydrated and softened kernels, separating fibres and pentosans attached thereto as well as germs and gluten from the wet-milled product to form a starch-containing slurry essentially free of insoluble pentosans, carefully washing the fraction to form a refined, starch-containing product, hydrolysing the refined product to form a starch hydrolysate and finally refining the hydrolysate.

Abstract: A process for separating enzymes from an aqueous solution in which they are mixed with smaller organic molecules, comprising passing the solution through an ion exchange resin, eluting the resin with water, and separating an enzyme-rich fraction before the appearance of a fraction of the eluate containing the smaller organic molecules. The solution and resin are preferably adjusted to that pH from 3 to 9 which is optimum for the catalytic action of the enzyme so the enzyme-rich fraction can thereafter directly be used for biocatalysis. The process can be used to separate lactose from milk, to separate hydrolases from the product obtained by treatment of polysaccharides, invertases from the product obtained by treatment of low saccharides, as well as of hydrolases and invertases jointly from the product obtained by treatment of polysaccharides.

Abstract: Fat is removed from starch-containing vegetable material such as cereal grains, potatoes or tapioca by a process involving crushing the vegetable material, contacting the crushed material with a normally gaseous inert solvent under supercritical condition at a temperature of about 20.degree. to 100.degree.C and a pressure of about 30 to 1000 atmospheres to dissolve fat from the vegetable material into the solvent, separating the fat-containing solvent from the resultant substantially fat-free vegetable residue, and separating the dissolved fat from the solvent by raising the temperature and/or lowering the pressure to separate vaporized solvent from the fat. The vaporized solvent may be liquefied and recycled. The fat-free residue may be treated to dissolve away gluten, to form glucose by enzymatic hydrolysis and/or subjected to alcoholic fermentation.