Process for isomerizing glucose
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United States of America Patent
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Oct 25, 1983
Grant Date -
N/A
app pub date -
Jun 30, 1982
filing date -
Jun 30, 1982
priority date (Note) -
Expired
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Abstract
Glucose is enzymatically isomerized to fructose at a temperature of from about 90.degree. C. to about 130.degree. C. by contact with chemically stabilized glucose isomerase. Chemical stabilization includes intramolecular crosslinking with a cross-linking agent, and copolymerization into a polymer matrix wherein the isomerase is attached to the polymer matrix by covalent bonds and/or hydrogen and electrostatic bonds.
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