Process for isomerizing glucose

Claim 2

A process for isomerizing glucose to fructose which comprises contacting a glucose-containing feed liquor containing from about 20 to about 65 weight percent glucose with chemically stabilized glucose isomerase at a temperature of from about 90° C. to about 130° C. at a pH of from about 3.5 to about 8 and a contact time of from about 10 seconds to about 5 hours to convert at least about 53 to about 60 weight percent of the glucose present in said liquor to fructose with no substantial formation of psicose.

Claim 3

The process of claim 1 wherein the glucose-containing liquor is obtained from the hydrolysis of corn starch.

Claim 4

The process of claim 1 wherein the source of the glucose isomerase is a microorganism selected from the group consisting of Streptomyces species, mutants, variants and genetic modifications thereof.

Claim 5

The process of claim 1 wherein the source of the glucose isomerase is a microorganism selected from the group consisting of Streptomyces sp. ATCC 21175; mutants, variants, and genetic modifications thereof.

Claim 6

The process of claim 1 wherein the source of the glucose isomerase is a microorganism into which a mutated glucose isomerase gene has been introduced said mutated gene providing glucose isomerase of high thermal stability.

Claim 7

The process of claim 1 wherein the glucose isomerase is a thermally stable glucose isomerase.

Claim 8

The process of claim 6 wherein the thermally stable glucose isomerase is obtained from Bacillus Stearothermophilus.

Claim 9

The process of claim 6 wherein the thermally stable glucose isomerase is obtained from Bacillus licheniformis.

Claim 10

The process of claim 6 wherein the thermally stable glucose isomerase is obtained from a thermophile of the genera Thermoactinomyces, Thermopolyspora, Thermomonospora or Pseudonocardia.

Claim 11

The process of claim 6 wherein the thermal stable glucose isomerase is obtained from a microorganism of the genus Ampullariella.

Claim 12

The process of claim 1 wherein an enzyme denaturation-inhibiting amount of water soluble salt of sulfurous acid is present in the isomerization medium.

Claim 13

The process of claim 1 wherein the glucose-containing feed liquor contains from about 30 to about 50 weight percent glucose.

Claim 14

The process of claim 1 wherein the glucose-containing feed liquor is contacted with chemically stabilized glucose isomerase at about 95° C. to about 115° C.

Claim 15

The process of claim 1 wherein the pH of the isomerization medium is maintained at about 5 to about 6.5.

Claim 16

The process of claim 1 wherein the contact time is from about 2 minutes to about 30 minutes.

Claim 17

The process of claim 1 wherein the chemically stabilized glucose isomerase is used in the immobilized form.

Claim 18

The process of claim 14 wherein the chemically stabilized glucose isomerase is immobilized upon diethylaminoethyl cellulose.

Claim 19

A process for enzymatically converting glucose to fructose which comprises contacting a glucose-containing feed liquor containing from abut 20 to about 65 weight percent glucose with glucose isomerase at a temperature of from about 20° C. to about 80° C. at a pH of about 6.0 to 9.0 and a contact time of about one to about 2 hours to convert from 40 to about 50 weight percent of the glucose present in said liquor to fructose, increasing the temperature of the isomerization medium to from about 90° C. to about 130° C., adjusting the pH of the isomerization medium as necessary to within the range of from about 3 to about 8, contacting the fructose-containing liquor with the chemically stabilized glucose isomerase for an additional period of from about 10 seconds to about 5 hours to increase the conversion level to from about 53 to about 60 weight percent of the glucose present in the original glucose-containing feed liquor and thereafter cooling the product fructose-glucose syrup to a temperature of from about 20° C. to about 80° C., there being no substantial formation of psicose.

Claim 20

A process for enzymatically converting glucose to fructose which comprises contacting a glucose-containing feed liquor containing from abut 20 to about 65 weight percent glucose with glucose isomerase at a temperature of from about 20° C. to about 80° C. at a pH of about 6.0 to 9.0 and a contact time of about one to about 2 hours to convert from 40 to about 50 weight percent of the glucose present in said liquor to fructose, increasing the temperature of the isomerization medium to from about 90° C. to about 130° C., adjusting the pH of the isomerization medium as necessary to within the range of from about 3 to about 8, contacting the fructose-containing liquor with the chemically stabilized glucose isomerase for an additional period of from about 10 seconds to about 5 hours to increase the conversion level to from about 53 to about 60 weight percent of the glucose present in the original glucose-containing feed liquor and thereafter cooling the product fructose-glucose syrup to a temperature of from about 20° C. to about 80° C., there being no substantial formation of psicose.

Claim 21

The process of claim 18 wherein the glucose-containing liquor is obtained from the hydrolysis of corn starch.

Claim 22

The process of claim 18 wherein the source of the glucose isomerase is Streptomyces sp. ATCC 21175 or mutants, variants or derivatives thereof.

Claim 23

The process of claim 18 wherein the source of the glucose isomerase is a thermally stable glucose isomerase.

Claim 24

The process of claim 21 wherein the thermally stable glucose isomerase is obtained from Bacillus stearothermophilus.

Claim 25

The process of claim 21 wherein the thermally stable glucose isomerase is obtained from Bacillus licheniformis.

Claim 26

The process of claim 21 wherein the thermally stable glucose isomerase is obtained from a thermophile of the genera Thermoactinomyces, Thermopolyspora, Thermomonospora or Pseudonocardia.

Claim 27

The process of claim 21 wherein the thermally stable glucose isomerase is obtained from a microorganism of the genus Ampullariella.

Claim 28

The process of claim 18 wherein an enzyme denaturation-inhibiting amount of water soluble salt of sulfurous acid is present in the isomerization medium.

Claim 29

The process of claim 18 wherein the glucose-containing feed liquor contains from about 30 to about 50 weight percent glucose.

Claim 30

The process of claim 18 wherein the fructose-containing liquor resulting from the initial contacting step is further contacted with chemically stabilized glucose isomerase at about 95° C. to about 115° C.

Claim 31

The process of claim 18 wherein the pH of the isomerization medium following the initial contact step is adjusted to and maintained at about 5.5 to about 6.0.

Claim 32

The process of claim 18 wherein the chemically stabilized glucose isomerase is used in the immobilized form.

Claim 33

The process of claim 30 wherein the chemically stabilized glucose isomerase is immobilized upon diethylaminoethyl cellulose.

Claim 34

A process for isomerizing glucose to fructose which comprises contacting a glucose-containing feed liquor containing from about 20 to about 65 weight percent glucose with chemically stabilized glucose isomerase at a temperature of from about 90° C. to about 130° C. at a pH of from about 3.5 to about 8 and a contact time of from about 10 seconds to about 5 hours to convert at least about 53 to about 60 weight percent of the glucose present in said liquor to fructose with no substantial formation of psicose and thereafter cooling the reaction mixture to a temperature below 80° C. after the enzyme has been removed from contact with the reaction mixture.

Claim 35

A process for isomerizing glucose to fructose which comprises contacting a glucose-containing feed liquor containing from about 20 to about 65 weight percent glucose with chemically stabilized glucose isomerase at a temperature of from about 90° C. to about 130° C. at a pH of from about 3.5 to about 8 and a contact time of from about 10 seconds to about 5 hours to convert at least about 53 to about 60 weight percent of the glucose present in said liquor to fructose with no substantial formation of psicose and thereafter cooling the reaction mixture to a temperature below 80° C. after the enzyme has been removed from contact with the reaction mixture.

Claim 36

The process of claim 32 wherein the glucose containing feed liquor is contacted with chemically stabilized glucose isomerase at a temperature of from about 95° C. to about 115° C.

Claim 37

The process of claim 32 wherein the pH of the medium is maintained at about 5 to about 6.5.

Claim 38

The process of claim 32 wherein the contact time is from 2 minutes to 30 minutes.

Claim 39

A process for enzymatically converting glucose to fructose which comprises contacting a glucose-containing feed liquor containing from abut 20 to about 65 weight percent glucose with glucose isomerase at a temperature of from about 20° C. to about 80° C. at a pH of about 6.0 to 8.0 and a contact time of about one to about 2 hours to convert from 40 to about 50 weight percent of the glucose present in said liquor to fructose, increasing the temperature of the isomerization medium to from about 90° C. to about 130° C., adjusting the pH of the isomerization medium as necessary to within the range of from about 3 to about 8, contacting the fructose-containing liquor with the chemically stabilized glucose isomerase for an additional period of from about 10 seconds to about 5 hours to increase the conversion level to from about 53 to about 60 weight percent of the glucose present in the original glucose-containing feed liquor and thereafter cooling the product fructose-glucose syrup to a temperature of from about 20° C. to about 80° C., there being no substantial formation of psicose and thereafter cooling the reaction mixture to a temperature below 80° C. after the enzyme has been removed from contact with the reaction mixture.

Claim 40

A process for enzymatically converting glucose to fructose which comprises contacting a glucose-containing feed liquor containing from abut 20 to about 65 weight percent glucose with glucose isomerase at a temperature of from about 20° C. to about 80° C. at a pH of about 6.0 to 8.0 and a contact time of about one to about 2 hours to convert from 40 to about 50 weight percent of the glucose present in said liquor to fructose, increasing the temperature of the isomerization medium to from about 90° C. to about 130° C., adjusting the pH of the isomerization medium as necessary to within the range of from about 3 to about 8, contacting the fructose-containing liquor with the chemically stabilized glucose isomerase for an additional period of from about 10 seconds to about 5 hours to increase the conversion level to from about 53 to about 60 weight percent of the glucose present in the original glucose-containing feed liquor and thereafter cooling the product fructose-glucose syrup to a temperature of from about 20° C. to about 80° C., there being no substantial formation of psicose and thereafter cooling the reaction mixture to a temperature below 80° C. after the enzyme has been removed from contact with the reaction mixture.

Claim 41

The process of claim 36 wherein the glucose containing feed liquor is contacted with chemically stabilized glucose isomerase at a temperature of from about 95° C. to about 115° C.

Claim 42

The process of claim 36 wherein the pH of the medium is maintained at about 5 to about 6.5.

Claim 43

The process of claim 36 wherein the contact time is from 2 minutes to 30 minutes.