THERMOSTABLE GLUCOSE ISOMERASES

被引：11

作者：

QUAX, WJ

机构：

[1] Research and Development, 2600 MA Delft, Royal Gist- Brocades NV. Wateringseweg 1, 2611XT

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 02期

关键词：

D O I：

10.1016/0924-2244(93)90056-G

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the past two decades, the use of immobilized glucose isomerase for the production of high-fructose corn syrup has evolved into a highly optimized industrial process. The desire for higher process temperatures has stimulated the screening of extreme thermophilic organisms for more thermostable glucose isomerases; protein engineering techniques have also been successfully used to develop more thermostable enzymes.

引用

页码：31 / 34

页数：4

共 26 条

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