Abstract: A process for producing highly concentrated syrups by enzyme treatment of impure starch flour containing beta-glucans. High protein meal and cereal germ oils are recoverable as by-products. The impure starch source is ground into flour and slurried with water. Beta-glucanase enzyme is then added and allowed to react. The reacted slurry is treated with alpha-amylase enzyme and is again allowed to react. The solids and cereal germ oils are separated from the aqueous solution and processed into useful by-products. The aqueous solution is then saccharified into a high dextrose solution by the addition of glucoamylase enzyme. The saccharified mixture is filtered, purified and its pH is adjusted to 8.5 with active MgO before isomerization into a high fructose sweetener by conventional means.

Abstract: Process for preparing L-fructose from L-mannose by contacting L-mannose with L-mannose isomerase produced by a mutant microorganism selected from the group consisting of the genera Escherichia, Lactobacillus, and Klebsiella cultivated in the absence of an inducing sugar.

Abstract: Process for preparing L-fructose from L-glucose by contacting L-glucose with xylose isomerase produced by a microorganism of the genus Candida.

Abstract: Acidophilic and acidoduric streptomycetes strains have been found to produce carbohydrases. These Streptomyces effectively elaborate glucose isomerase under acid conditions typically unfavorable for growth of conventional glucose isomerase producing Streptomyces. Sterilization of the culture and production media may be avoided by selectively propagating newly discovered Streptomyces acidodurans under acidic conditions which will effectively eliminate contaminating micro-organisms. The Streptomyces acidodurans herein also have the ability to undergo cultivation and elaborate glucose isomerase over a relatively broad pH range. Constitutive streptomycetes strains have also been isolated. Glucose isomerases derived from these Streptomyces strains are particularly effective for isomerizing glucose syrups to fructose-containing syrups.

Abstract: Process for preparing fructose by treating starch with alpha-amylase, contacting the resulting liquefied starch with glucoamylase to hydrolyze said starch to glucose, and isomerizing at least part of the resulting glucose to fructose by contacting said glucose with glucose isomerase. The three enzymes are obtained from an organism of the Basidiomycetes class of fungi.

Abstract: Glucose isomerase is produced by cultivating fungi of the Basidiomycetes class and is used for isomerizing glucose to fructose.

Abstract: 6-Deoxy-D-fructose and 6-deoxy-L-sorbose, useful starting materials for the synthesis of 4-hydroxy-2,5-dimethyl-2,3-dihydrofuran-3-one, are obtained from fructose-1,6-diphosphate by a reaction with lactaldehyde, in the presence of an enzymatic system composed of aldolase and triose phosphate isomerase (TPI) in an aqueous medium at pH 7.0, followed by the hydrolysis of the monophosphate salt thus obtained. The same deoxy-sugars are obtained by the reaction between 1,3-dihydroxyacetone phosphate and lactaldehyde in the presence of the same enzymatic system composed of aldolase and TPI. The aforementioned deoxysugars are also prepared by the reaction of 1,3-dihydroxyacetone with lactaldehyde in the presence of an anionic exchange resin.

Abstract: Process for preparing fructose from liquefied starch by contacting the liquefied starch with glucoamylase to hydrolyze said starch to glucose and contacting the glucose so produced with glucose isomerase to isomerize at least a part of the glucose to fructose. The glucoamylase and glucose isomerase are obtained from an organism of the Basidiomycetes class of fungi.

Abstract: Fructose is generated within whole fruit or within segments of fruit by inoculation with enzyme. The taste of the fruit is improved and the fruit may be subjected to freezing temperatures without suffering damage.

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: Acidophilic and acidoduric streptomycetes strains have been found to produce carbohydrases. These Streptomyces effectively elaborate glucose isomerase under acid conditions typically unfavorable for growth of conventional glucose isomerase producing Streptomyces. Sterilization of the culture and production media may be avoided by selectively propagating newly discovered Streptomyces acidodurans under acidic conditions which will effectively eliminate contaminating microorganisms. The Streptomyces acidodurans herein also have the ability to undergo cultivation and elaborate glucose isomerase over a relatively broad pH range. Constitutive streptomycetes strains have also been isolated. Glucose isomerases derived from these Streptomyces strains are particularly effective for isomerizing glucose syrups to fructose-containing syrups.

Abstract: A non-crystallizing starch conversion syrup which is rich in fructose and a method of treating a syrup derived from corn or other starch to increase the fructose content of the syrup. The method involves the molecular separation of fructose from dextrose by treating a fructose-dextrose feed syrup. The first component stripped out by the separation process is a dextrose rich component containing most of the higher molecular weight sugars, and thereafter an enriched fraction is recovered which consists mostly of fructose, a lesser amount of dextrose, and only a trace of other sugars.

Abstract: Commercial glucose solutions used as feedstock for enzymatic conversion of glucose to fructose by glucose isomerase often contain materials which act as poisons toward the enzyme. It has been found that these poisons can be removed, or destroyed, by treatment of the feedstock with oxidizing agents, chief of which is hydrogen peroxide.

Abstract: Commercial glucose solutions used as feedstocks for enzymatic conversion of glucose to fructose by glucose isomerase often contain materials which act as poisons toward the enzyme. It has been found that these poisons can be removed, or destroyed, by treatment of the feedstock with reducing agents which are water soluble and water stable metal hydrides, such as sodium borohydride.

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: A process for isomerizing glucose into fructose having the improvement which comprises the recovery of high purity glucose from the isomerization stage effluent by contacting the mixture with an adsorbent comprising an X zeolite containing potassium cations at the exchangeable cationic sites thereby selectively adsorbing the glucose from the effluent stream mixture, thereafter recovering high purity glucose and recycling the high purity glucose to the isomerization stage.

Abstract: Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handled and readily reconstituted. When fructose is generated within whole fruit or within segments of fruit (as by inoculation with enzyme) the taste may be improved and the fruit may be subjected to freezing temperatures without suffering damage.

Abstract: A novel strain of Bacillus licheniformis, ATCC 31667, capable of producing glucose isomerase in the absence of xylose is disclosed. Also disclosed is a novel method for screening Bacillus mutants for this property.

Abstract: Whole microbial cells containing enzymes not sensitive to glutaraldehyde such as sucrose mutase or glucose isomerase are immobilized by forming a reaction product of the cells in an aqueous medium with glutaraldehyde, reacting the reaction product with polyethylenimine to flocculate the reaction product, and recovering the flocculated reaction product from the aqueous medium. Reacting the cells with glutaraldehyde prior to reacting with polyethylenimine results in flocculated cells that can be more easily separated from the aqueous medium.

Abstract: A novel glucose isomerase enzyme useful for the conversion of glucose to fructose can be prepared by growing under aerobic conditions a culture of Bacillus licheniformis ATCC 31604 in a medium containing appropriate nutrients and then recovering the enyzme therefrom.

Abstract: An enzymatically active product for use in isomerization of glucose into fructose is provided. The active product comprises an organic polymeric material predominantly comprised of a monovinyl aromatic compound polymer having .beta.-aminopropionamidomethyl group as side chains represented by the formula I: ##STR1## wherein R.sub.1 is selected from H, C(1-6) alkyl and C(2-6) hydroxyalkyl, R.sub.2 is selected from C(1-6) alkyl, C(2-6) hydroxyalkyl, ##STR2## (where X, Z.sub.1 and Z.sub.2 are selected from H and C(1-6) alkyl, and n is from 2 to 6), or R.sub.1 and R.sub.2 form together with the N atom, to which R.sub.1 and R.sub.2 are bonded, heterocyclic structure of the formula: ##STR3## where A is --CH.sub.2 --, --O-- or --NR.sub.6 -- (wherein R.sub.6 is H or C(1-6) alkyl), and R.sub.3, R.sub.4 and R.sub.5 are selected from H and methyl. The organic polymeric material has glucose isomerase immobilized with the .beta.-aminopropionamidomethyl group side chain of the organic polymeric material.

Abstract: An immobilized glucose isomerase is prepared by treating an aqueous suspension of cells of a glucose isomerase producing microorganism with a non-ionic surfactant that solubilizes glucose isomerase contained by the cells without solubilizing polysaccharides in the cells, separating the cells from the aqueous suspension, and adsorbing glucose isomerase from the resultant solution onto an ion exchange resin. By this process, contaminating polysaccharides are eliminated that inhibit adsorption of glucose isomerase on the ion exchange resin.

Abstract: This invention relates to a 2-step process for the preparation of fructose polymers and ethyl alcohol from sucrose. The fructose polymers are especially useful for the production of high fructose syrups.

Abstract: This invention relates to a process especially useful for the preparation of novel fructose polymers and high fructose syrups from sucrose.

Abstract: Fructose productivity and isomerase activity in immobilized beds or column operations employing isomerases obtained from Bacillus organisms are significantly improved by isomerizing a high solids feed syrup at pH 7.0-7.5 and 55.degree. C. to 60.degree. C. Without adding cobalt to the feed streams, continuous column operation in excess of 4,000 hours and yielding greater than 3,500 pounds of a 42% fructose syrup for each pound of isomerase can be achieved.

Abstract: The production of a heat stable glucose isomerase from a microorganism belonging to the genus Ampullariella and a method for using the isomerase to convert glucose to fructose.

Abstract: A dimensionally stable glucose isomerase composition having improved hydraulic characteristics and suitable for continuous column isomerization of glucose to fructose is produced by incorporating a low density, high surface area silica such as fumed silica into wet whole microorganism cells, and extruding and drying the cells to obtain the cells in particulate form suitable for continuous column use. This technique is also applicable to microorganism cells containing other enzymes.

Abstract: Sugar mixtures comprising glucose and either mannose, or both, are catalytically hydrogenated in aqueous solution containing 0.2-1.5% by weight (based on sugar) of sodium carbonate or other basic reacting alkali metal salt, yielding mannitol-rich solutions of sorbitol and mannitol. Hydrogenation is preferably carried out in two stages, the first at temperature of about 60.degree.-100.degree. C., the second at temperatures of about 110.degree.-160.degree. C.

Abstract: A method is disclosed for the production of fructose and syrups containing fructose and glucose, comprising the step of contacting a solution of glucose with a micro-organism of the genus Streptomyces sp. and more particularly of the strains NRRL 11.120 and NRRL 11.121, as designated by the Northern Regional Research Center, U.S. Department of Agriculture, Peoria, Ill.

Abstract: A glucose-containing liquor is treated with an ion exchange material in the bisulfite/sulfite form and the treated liquor contacted with immobilized glucose isomerase to convert a portion of the glucose to fructose.

Abstract: Heat and acid-stable alpha-amylase enzymes having the following characteristics: (1) capable of retaining at least about 70% of their initial activity when held at 90.degree. C. and at a pH of 6.0 for 10 minutes in the absence of calcium ion; (2) capable of retaining at least about 50% of their initial activity when held at 90.degree. C. at a pH of 6.0 for 60 minutes in the absence of added calcium ion; and/or (3) capable of retaining at least about 50% of their initial activity at a temperature of 80.degree. C. and at a pH of 4.5 in the presence of 5 mM calcium ion for 10 minutes. The preferred alpha-amylases are prepared by culturing a strain of a Bacillus stearothermophilus microorganism in a suitable culture medium. The novel alpha-amylases are useful in hydrolyzing and/or liquefying starch and due to their stability at low pH values they can be used in conjunction with other acid stable amylases such as gluco-amylase in either a soluble or an immobilized form.

Abstract: Glucose is converted to fructose in the presence of an enzyme produced by Flavobacterium arborescens.

Abstract: The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, such as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform water insoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form water-soluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.

Abstract: This invention relates generally to (1) processes for the production and isolation of a novel fructosyl transferase enzyme from the fermentation broth of Pullularia pullulans, (2) enzymatic transfructosylation of sucrose to produce a novel fructose-polymer containing substrate, and (3) production of fructose syrups containing greater than 55% fructose from said novel substrate.

Abstract: An enzymatically active product for use in isomerization of glucose into fructose is provided. The active product comprises an organic polymeric material predominantly comprised of a monovinyl aromatic compound polymer having .beta.-aminopropionamidomethyl group as side chains represented by the formula I: ##STR1## wherein R.sub.1 is selected from H, C(1-6) alkyl and C(2-6) hydroxyalkyl, R.sub.2 is selected from C(1-6) alkyl, C(2-6)hydroxyalkyl, ##STR2## (where X, Z.sub.1 and Z.sub.2 are selected from H and C(1-6) alkyl, and n is from 2 to 6), or R.sub.1 and R.sub.2 form together with the N atom, to which R.sub.1 and R.sub.2 are bonded, a heterocylic structure of the formula: ##STR3## where A is --CH.sub.2 --, --O-- or --NR.sub.6 -- (wherein R.sub.6 is H or C(1-6) alkyl), and R.sub.3, R.sub.4 and R.sub.5 are selected from H and methyl. The organic polymeric material has glucose isomerase immobilized with the .beta.-aminopropionamidomethyl group side chain of the organic polymeric material.

Abstract: The invention relates to enzymatic compositions containing intra-cellular glucose-isomerase which is enclosed in structures based on cellulose ester, their preparation and their use for isomerizing glucose into levulose.In addition to the cellulose ester and micro-organism cells, e.g. Streptomyces phaeochromogenes, these compositions contain a sparingly water-soluble magnesium compound and optionally a sparingly water-soluble cobalt compound.These compositions make it possible to isomerize glucose into levulose in a continuous process, with the addition of either no, or a small amount of magnesium ions to the glucose syrup to be isomerized and without the addition of cobalt ions.

Abstract: When immobilizing enzymes such as glucose isomerase by adsorption on a carrier such as an ion exchange resin, the enzyme prior to adsorption on the carrier is separated from a high molecular weight, non-dialyzable polysaccharide which inhibits adsorption of the enzyme to the carrier.

Abstract: Glucose isomerase is immobilized in an active form by adsorbing the glucose isomerase onto a colloidal silica. The enzyme is contacted with the colloidal silica and the resulting composite solidified by freezing. Optionally, the composite may be gelatinized prior to freezing. The composite is then used for the isomerization of glucose to fructose.

Abstract: A shaped bacterial cell aggregate having increased hardness is produced by adding previously-produced dried finely-divided bacterial cell aggregate to bacterial cell aggregate subsequent to its formation but prior to its shaping.

Abstract: A process for producing highly concentrated syrups by enzyme treatment of impure starch flour containing beta-glucans. High protein meal and cereal germ oils are recoverable as by-products. The impure starch source is ground into flour and slurried with water. Beta-glucanase enzyme is then added and allowed to react. The reacted slurry is treated with alpha-amylase enzyme and is again allowed to react. The solids and cereal germ oils are separated from the aqueous solution and processed into useful by-products. The aqueous solution is then saccharified into a high dextrose solution by the addition of glucoamylase enzyme. The saccharified mixture is filtered, purified and its pH is adjusted to 8.5 with active MgO before isomerization into a high fructose sweetener by conventional means.

Abstract: Proteins such as enzymes are immobilized on macroporous resins having recurring bis-picolylamine, imino diacetate or hydroxyethyl picolylamine chelating sites. Immobilization is carried out by contacting the resin with a multivalent metal ion selected from the transition metals or rare earth metals and adsorbing the protein to the resin. This immobilization technique permits strongly binding protein to a high surface area resin. The protein can be readily removed from the resin by simply flushing the resin with an appropriate solution.

Abstract: This application concerns a method for treating a flocculated homogenate of whole cell glucose isomerase derived from the microorganism Actinoplanes so that the preparation can be dried, preferably after being extruded into cylindrically-shaped particles. The critical step in this method is the addition of a water absorbing smectite filler to the flocculated homogenate prior to drying. The floc also may be frozen and thawed prior to addition of the filler.

Abstract: A culture filtrate of Cladosporium resinae (Strain ATCC No. 20495) has been found to contain a mixture of starch-degrading enzymes capable of bringing about efficient conversion of starch and pullulan into glucose. Culture conditions resulting in optimal production of the pullulan degrading activity been established. The amylolytic enzyme preparation obtained by culturing the fungus under these optimal conditions has been fractionated by ion-exchange and molecular sieve chromatography and shown to contain at least four enzymes, a maltase, .alpha.-amylase and two glucoamylase-type enzymes including a novel exo-pullulanase. The maltase and glucoamylase enzymes have been purified to homogeneity and their substrate specificity investigated. Both the mixture and the exo-pullulanase can be used in the manufacture of dextrose from starch.

Abstract: This application concerns a method of preparing high fructose syrups from unrefined high glucose syrups (produced by an acid-enzyme or enzyme-enzyme conversion) by treating the substrate with glucose isomerizing enzyme without the addition of cobalt and/or magnesium salts.

Abstract: Sweet, non-crystallizing (at concentrations of 75% solids or above) syrups are prepared having the following saccharide composition: dextrose, from 20% to 40%; levulose, from 20% to 40%; maltulose, from 10% to 60%; total ketose composition (principally levulose and maltulose), 40% to 80% (percentages by weight dry basis). Optionally, the syrups may contain up to 25% maltose and/or up to 20% higher saccharides (i.e. having degrees of polymerization of greater than 2). The syrups are prepared by first subjecting a starch hydrolyzate, containing at least 40% maltose and not more than 5% dextrose, to an alkaline isomerization treatment to isomerize a portion of the maltose to maltulose, the isomerization being conducted until the resulting hydrolyzate contains between 10% and 60% maltulose. The resulting product is then treated with glucoamylase to saccharify at least a portion of the remaining maltose (as well as higher saccharides, if present) to dextrose.

Abstract: A bacterial cell aggregate having increased particle hardness is produced by contacting a mass of bacterial cells with a cross-linking reaction product of (1) glutaraldehyde, cyanuric halide or combinations thereof and (2) a specific cationic polymer obtained by polymerization of an epihalohydrin and an alkylene polyamine, recovering the resulting aggregate and drying the aggregate.

Abstract: Immobilized glucose isomerase is prepared by mixing 0.5 to 1.5 parts by weight whole microbial cells containing glucose isomerase with one part by weight agar, combining the resultant mixture with an organic solvent, recovering discrete particles of agar gel with the whole microbial cells entrapped therein and drying the agar gel particles. The immobilized glucose isomerase has long half life stability when used in a column in a continuous process to convert glucose to fructose.

Abstract: Saccharification of low DP polysaccharides in syrups of high fructose content and low glucose content by short term contact with amyloglucosidase e.g. in less than 60 minutes, 1-10 AG units/gm of syrup solids, and syrup concentrations of 2-50 w/o solids in a continuous process employing immobilized AMG.Suitable high fructose content low glucose syrups are products that result from fractionation of isosyrup into enriched 50+% d.s.b. fructose syrups.

Abstract: Sweet, non-crystallizing (at concentrations of 75% solids or above) syrups are prepared having the following saccharide composition: dextrose, from 20% to 40% levulose, from 20% to 40%; maltulose, from 10% to 60%; total ketose composition (principally levulose and maltulose), 40% to 80% (percentages by weight dry basis). Optionally, the syrups may contain up to 25% maltose and/or up to 20% higher saccharides (i.e. having degrees of polymerization of greater than 2). The syrups are prepared by first subjecting a starch hydrolyzate, containing at least 40% maltose and not more than 5% dextrose, to an alkaline isomerization treatment to isomerize a portion of the maltose to maltulose, the isomerization being conducted until the resulting hydrolyzate contains between 10% and 60% maltulose. The resulting product is then treated with glucoamylase to saccharify at least a portion of the remaining maltose (as well as higher saccharides, if present) to dextrose.