酶法生产果葡糖浆的发展

【摘要】 简述了酶法用于生产果葡糖浆先后经历的四个重要发展阶段 :酶法取代酸法水解淀粉、葡萄糖酶法异构化为果糖、酶固定化技术和色谱分离技术 ;并分析了每一个阶段对促进果葡糖浆生产的重要意义。最后展望了酶法技术生产果葡糖浆的发展趋势。更多还原

【Abstract】 This paper briefly reviews the four significantly developing stages, i.e. substitution of amylase for sulfuric acid to hydrolyze starch, isomerization of glucose to fructose by glucose isomerase,enzyme immobilization, and chromatogram separation, which the industrial production of fructose-glucose syrup by using enzyme techniques has experienced successively. Furthermore, the great advantages of any progress are clarified in detail. Finally, it looks ahead the prospects of the enzyme techniques in the future.更多还原