Preparation of levulose from granular starch

Claim 2

A PROCESS FOR THE DIRECT CONVERSION OF GRANULAR STARCH TO LEVULOSE, COMPRISING FORMING AN AQUEOUS SLURRY OF GRANULAR STARCH, BACTERIAL ALPHA-AMYLASE, GLUCOAMYLASE AND GLUCOSER ISOMERASE, AT A TEMPERATURE OF AT LEAST ABOUT 40*C AND BELOW THE TEMPERATURE AT WHICH THE STARCH IS GELATINIZED, AT A PH OF FROM ABOUT 5 TO ABOUT 7 AND MAINTAINING THE CONDITIONS OF TEMPERATURE AND PH SO THAT THE INSOLUBLE STARCH RETAINS ITS ESSENTIALLY GRANULAR FORM WHILE A SOLUBLE STARCH HYDROLYSATE CONTAINING LEVULOSE IS PRODUCED, WHEREBY ANY RESIDUAL INSOLUBLE STARCH REMAINS IN ESSENTIALLY GRANULAR UNGELATINIZED FORM.

Claim 3

The process of claim 1 wherein the starch is corn stArch.

Claim 4

The process of claim 1 wherein the concentration of starch is from about 10% to about 70%.

Claim 5

The process of claim 1, wherein the amount of bacterial alpha amylase used is such as to provide from about 1.0 to about 25 alpha-amalyse units of activity per gram of dry starch.

Claim 6

The process of claim 1, wherein the amount of glucoamylase used is such as to provide from about 0.1 to about 5.0 glucoanalyse units of activity per gram of dry starch.

Claim 7

The process of claim 1, wherein the amount of glucose isomerase used is such as to provide from about 0.1 to about 20 glucose isomerase units of activity per gram of dry starch.

Claim 8

The process of claim 1, wherein the conversion mixture is substantially free of calcium ion.

Claim 9

The process of claim 1, wherein the bacterial alpha-amylase is derived from a Bacillus microorganism.

Claim 10

The process of claim 1, wherein the glucoamylase is derived from a fungal source.

Claim 11

The process of claim 1, wherein the glucose isomerase is derived from a Streptomyces microorganism.

Claim 12

The process of claim 1, wherein the glucose isomerase is derived from an Arthrobacter microorganism.

Claim 13

A PROCESS FOR THE DIRECT CONVERSION OF GRANULAR STARCH TO LEVULOSE, COMPRISING FORMING AN AQUEOUS SLURRY OF GRANULAR STARCH, A BACTERIAL ALPHA-AMYLASE ENZYME PREPARATION DERIVED FROM BACILLUSLE LICHINFORMIS, A GLUCOAMYLASE ENZYME PREPARATION AND A GLUCOSE ISOMERASE ENZYME PREPARATION, AT A TEMPERATURE OF AT LEAST ABOUT 40*C AND BELOW THE TEMPERATURE AT WHICH THE STARCH IS GELATINIZED, AT A PH OF FROM ABOUT 5 TO 7, MAINTAINING THESE CONDITIONS DURING ENZYMATIC ACTION SO THAT THE UNSOLUBILIZED STARCH REMAINS IN UNGELATINIZED FORM WHILE A SOLUBLE STARCH HYDROLYSATE CONTAINING LEVULOSE IS BEING PRODUCED, WHEREBY ANY RESIDUAL INSOLUBLE STARCH IN THE CONVERSION MIXTURE IS NOT GELATINIZED.

Claim 14

A PROCESS FOR THE DIRECT CONVERSION OF GRANULAR STARCH TO LEVULOSE, COMPRISING FORMING AN AQUEOUS SLURRY OF GRANULAR STARCH, A BACTERIAL ALPHA-AMYLASE ENZYME PREPARATION DERIVED FROM BACILLUSLE LICHINFORMIS, A GLUCOAMYLASE ENZYME PREPARATION AND A GLUCOSE ISOMERASE ENZYME PREPARATION, AT A TEMPERATURE OF AT LEAST ABOUT 40*C AND BELOW THE TEMPERATURE AT WHICH THE STARCH IS GELATINIZED, AT A PH OF FROM ABOUT 5 TO 7, MAINTAINING THESE CONDITIONS DURING ENZYMATIC ACTION SO THAT THE UNSOLUBILIZED STARCH REMAINS IN UNGELATINIZED FORM WHILE A SOLUBLE STARCH HYDROLYSATE CONTAINING LEVULOSE IS BEING PRODUCED, WHEREBY ANY RESIDUAL INSOLUBLE STARCH IN THE CONVERSION MIXTURE IS NOT GELATINIZED.

Claim 15

The process of claim 12, wherein said bacterial alpha-amylase enzyme is derived from a Bacillus licheniformis strain of the group consisting of NCIB 8061, NCIB 8059, ATCC6598, ATCC6634, ATCC 8480, ATCC 9945A and ATCC 11945.

Claim 16

The process of claim 12, wherein 90% or more of the starch is solubilized.

Claim 17

The process of claim 12, wherein the undissolved starch is recycled.

Claim 18

The process of claim 12, wherein the glucose isomerase is derived from a microorganism of the genus Streptomyces.