Enzyme Engineering 1978
DOI: 10.1007/978-1-4684-6985-1_69
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Cellulose Bead Entrapped Whole Cell Glucose Isomerase in Fructose Syrup Production

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Cited by 8 publications
(3 citation statements)
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“…These water-based formulations range from 71–77% dissolved solids. With the enzyme-processing of corn starch optimized (Linko et al 1977), HFCS has become a widely-available and cheap carbohydrate source (Hanover and White 1993) and a common sweetening agent for human consumption. Currently, HFCS is being scrutinized because of reports that human diets high in HFCS are related to serious health issues, such as the development of obesity, diabetes, and hypertension (Bocarsly et al 2010; Ferder et al 2010; Nseir et al 2010).…”
Section: Introductionmentioning
confidence: 99%
“…These water-based formulations range from 71–77% dissolved solids. With the enzyme-processing of corn starch optimized (Linko et al 1977), HFCS has become a widely-available and cheap carbohydrate source (Hanover and White 1993) and a common sweetening agent for human consumption. Currently, HFCS is being scrutinized because of reports that human diets high in HFCS are related to serious health issues, such as the development of obesity, diabetes, and hypertension (Bocarsly et al 2010; Ferder et al 2010; Nseir et al 2010).…”
Section: Introductionmentioning
confidence: 99%
“…All the methods of immobilization of whole cells described thus far involve the modification of the cell or its microenvironment with alter ation of its kinetics and metabolism, and so with a reduced activity , 1978) Linko et al (1978) Linko et al (1978) Linko et al (1978) Linko et al (1978) Linko et al (1978) Linko et al (1978 Germain Margaritis and Rowe (1981) relative to the corresponding free cell. In order to utilize a cell in its native state continuously over a long period of time, several tech niques have been in existence for several years, even when they were not at the time of their inception identified with immobilized-cell technology.…”
Section: Immobilized-free-cell Methodsmentioning
confidence: 99%
“…(w/w) and 9 g of natural sugar in 100 mL of 2% solution of acetic acid. Researchers have used various chemicals such as glutaraldehyde [32] and cellulose acetate [33] for cross-linking reactives. Glucose shows similar cross-linking properties to glutaraldehyde [34].…”
Section: Preparation Of the Samplersmentioning
confidence: 99%