Continuous cane sugar inversion process using immobilized invertase

BACKGROUND Sugarcane juice is mostly used by industry for manufacturing sucrose and invert sugars. However, during enzymatic processing of raw sugarcane juice for an extended period of time, maintaining enzyme stability is a major bottleneck in food and agricultural industries. The present work repo...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of chemical technology and biotechnology (1986) Jg. 92; H. 4; S. 787 - 792
Hauptverfasser:	Koli, Aditya C, Gaikar, Vilas G
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Chichester, UK John Wiley & Sons, Ltd 01.04.2017 Wiley Subscription Services, Inc
Schlagworte:	adsorption Agricultural industry ambient temperature beta-fructofuranosidase Chitosan continuous inversion crosslinking denaturation enzyme stability Enzymes filtration Flow rates glutaraldehyde immobilization immobilized enzymes Inversions Invertase Juices manufacturing process Stability sucrose Sugar Sugar cane Sugarcane sugarcane juice Sugars
ISSN:	0268-2575, 1097-4660
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!