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Produzione microbica e miglioramento dell'isomerasi del glucosio
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ISBN10: 6202342226
ISBN13: 9786202342223
Publisher: Edizioni Sapienza
Published: Aug 1 2025
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786202342223
Publisher: Edizioni Sapienza
Published: Aug 1 2025
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: Italian
La conversione enzimatica del glucosio in fruttosio mediante glucosio isomerasi (GI) ha ricevuto notevole attenzione grazie al grande successo ottenuto dall'applicazione di questo enzima nella produzione di sciroppo di mais ad alto contenuto di fruttosio (HFCS). L'HFCS può essere utilizzato come sostituto del saccarosio nelle bevande, nei prodotti da forno, nelle conserve e nell'industria dolciaria. La glucosio isomerasi è un enzima intracellulare prodotto da vari microrganismi. Per migliorare l'economia di qualsiasi processo di fermentazione, è necessario prendere in considerazione diversi protocolli, quali: ottimizzazione delle condizioni di crescita, mutazione, fusione di protoplasti e immobilizzazione. Questo libro fornisce informazioni sulle fonti microbiche della GI e sulle tecniche utilizzate per migliorare la produzione. Inoltre, tratta la purificazione e l'immobilizzazione di questo enzima per renderlo applicabile nella produzione di HFCS. Questo libro potrebbe essere utile ai biotecnologi e agli scienziati che lavorano nel campo degli enzimi e dell'ingegneria genetica. Potrebbe essere utile a chiunque lavori nell'industria alimentare e stia valutando l'utilizzo dell'HFCS.
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