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Produkcja mikrobiologiczna i ulepszanie izomerazy glukozowej
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ISBN10: 6202342323
ISBN13: 9786202342322
Publisher: Wydawnictwo Nasza Wiedza
Published: Aug 1 2025
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9786202342322
Publisher: Wydawnictwo Nasza Wiedza
Published: Aug 1 2025
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: Polish
Enzymatyczna konwersja glukozy do fruktozy za pomocą izomerazy glukozowej (GI) cieszy się dużym zainteresowaniem ze względu na najbardziej udane zastosowanie tego enzymu w produkcji syropu kukurydzianego o wysokiej zawartości fruktozy (HFCS). HFCS może byc stosowany jako zamiennik sacharozy w napojach, piekarnictwie, konserwiarstwie i cukiernictwie. Izomeraza glukozowa jest enzymem wewnątrzkomórkowym wytwarzanym przez różne mikroorganizmy. Aby poprawic ekonomię procesu fermentacji, należy rozważyc różne protokoly, takie jak: optymalizacja warunków wzrostu, mutacja, fuzja protoplastów i immobilizacja. Niniejsza książka zawiera informacje na temat mikrobiologicznych źródel GI oraz technik stosowanych w celu usprawnienia produkcji. Zajmuje się również oczyszczaniem i immobilizacją tego enzymu w celu zastosowania w produkcji HFCS. Książka ta może byc pomocna dla biotechnologów i naukowców pracujących w dziedzinie enzymów i inżynierii genetycznej. Może byc również przydatna dla wszystkich osób pracujących w przemyśle spożywczym, które rozważają wykorzystanie HFCS.
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