Sweetzyme is a ready-immobilised glucose isomerase which converts D-glucose to D-fructose. Immobilised glucose isomerase is used on a massive scale throughout the world in the production of high-fructose syrups for the confectionery and soft drink industries.
SOURCE
Sweetzyme comes from a selected strain of the bacterium Streptomyces murinus.
USES
The principal use of glucose isomerase is in the production of high-fructose syrups from glucose syrups (which are themselves usually derived from maize or corn starch). This isomerization can readily be demonstrated in the school laboratory - although usually fructose solution is converted to glucose, simply because it is easier to detect glucose than fructose in a solution.
ACTIVITY
During its lifetime (which, depending upon the conditions of use, can be up to a year) 1 kg of immobilised Sweetzyme can convert at least 18,000 kg of fructose syrup (dry mass). The optimum operating temperature for the immobilised enzyme is a compromise between high activity and high stability. Sweetzyme has an optimum performance in the range 55-60 °C and a pH of 7.5-7.8. For further information, please consult the data sheet provided with the enzyme preparation.
STORAGE
The enzyme preparation should be stored at 0-5 °C. At this temperature the enzyme will maintain its declared activity for 6 months. At 25 °C, you can expect the enzyme to maintain its declared activity for only 1 month.
IMMOBILISED GLUCOSE ISOMERASE (Sweetzyme)
Sweetzyme ..... ~50 g ..... £11.50 (GBP)
ORDERING
All of the prices on this page are in GBP and do not include Value Added Tax (VAT). This tax applies within the European Union only. Postage and handling must also be paid on orders from outside the United Kingdom. Details of how to order are given on the price list and on the Ordering web page.
PLEASE NOTE
For legal reasons, we cannot accept orders by eMail. We are also unable to supply this enzyme product to addresses in the United States of America.
Copyright © NCBE, 2012 | www.ncbe.reading.ac.uk
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