Characterization of Acid-Stable Glucose Isomerase from<i>Streptomyces</i>sp., and Development of Single-Step Processes for High-Fructose Corn Sweetener (HFCS) Production

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  • KANEKO Takahiro
    Department of Bioengineering, Akita Research Institute of Food and Brewing(ARIF)
  • TAKAHASHI Saori
    Department of Bioengineering, Akita Research Institute of Food and Brewing(ARIF)
  • SAITO Kyuichi
    Department of Bioengineering, Akita Research Institute of Food and Brewing(ARIF)

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  • Characterization of Acid-Stable Glucose Isomerase from Streptomyces sp., and Development of Single-Step Processes for High-Fructose Corn Sweetener(HFCS) Production.
  • Characterization of acid-stable glucose isomerase from Streptomyces sp. and development of single-step processing for high-fructose corn sweetner (HFCS) production

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  The glucose isomerase from Streptomyces olivaceoviridis E-86 was purified by chromatographic procedures, showing one single protein band in the SDS-PAGE. The enzyme had high acid stability, and there was no loss in enzyme activity at pH 5.0 after incubation at 60°C for 30 hr. The enzyme had sufficients activity at 60°C, pH 5.5, (which is the reaction condition for a single-step process with a glucoamylase from A. niger), and at 58°C, pH 6.0, (condition with a glucoamylase from R. niveus). By using this acid-stable glucose isomerase, a single-step process to produce high-fructose corn sweetener (HFCS) from liquefied starch was formed without any reductant or other reagents for enzyme stabilization. The HFCS produced was about fifty percent fructose and less than 1.5% unknown oligosaccharides.<br>

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