PREPARATION AND USE OF INSOLUBILIZED AMYLOGLUCOSIDASE FOR PRODUCTION OF SWEET GLUCOSE LIQUORS

被引:75
作者
WILSON, RJH
LILLY, MD
机构
[1] Biochemical Engineering Section, Department of Chemical Engineering, University College London, London, W C. 1, Torrington Place
[2] Whatman Biochemicals Ltd., Maidstone, Kent, Springfield Mill
[3] Whatman Biochemicals Ltd., Maidstone, Kent, Springfield Mill
关键词
D O I
10.1002/bit.260110307
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Amyloglucosidase (EC. 3.2.1.3), partially purified from an Aspergillus species, was chemically attached to DEAE cellulose using the bifunctional reagent 2‐amino‐4,6‐dichloro‐s‐triazine. The action of the insolubilized enzyme derivative on dilute maltose and dextrin solutions was studied in a packed bed. A second and deeper bed was used to demonstrate the possibility of a continuous process for raising the dextrose; equivalents of “glucose” liquors of high concentration formed by acid hydrolysis of maize starch. Copyright © 1969 John Wiley & Sons, Inc.
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页码:349 / +
页数:1
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