糖質酵素の現状と将来 Enzymes for Sugar Industry, the Present and the Future

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Being engaged in the enzyme industry, we should know the enzymes which are of interest to the sugar industry. The following three matters, which have been of interest for the past two decades, are described in this paper. 1) Starch liquefaction: Two-step liquefaction was applied in the past, and then a thermostable a-amylase was developed. This enzyme made it possible to perform more efficient liquefaction using a jet-cooker. Further improvement, such as a new liquefying a-amylase used under acidic coditions, is desired. 2) Starch saccharification: At first, a glucoamylase from Rhizopus was used for starch saccharification, and then an economical glucoamylase from Asper-gillus niger was developed and gained popularity in use. Finally, improvements such as the re-moval of transglucosidase and addition of pullulanase were developed and have contributed to high yields of glucose production. Further improvement is required. 3) Conversion of glucose into fruc-tose: At first, batch conversion was performed with intact cells. Development of an immobilized enzyme made it possible to perform continuous conversion. Further improvements, such as a new enzyme which converts to fructose over 50%, and works at acidic condition, are required.

収録刊行物

  • 応用糖質科学 : oyo toshitsu kagaku = Journal of applied glycoscience

    応用糖質科学 : oyo toshitsu kagaku = Journal of applied glycoscience 47(2), 227-234, 2000-06-30

    The Japanese Society of Applied Glycoscience

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各種コード

  • NII論文ID(NAID)
    10008251861
  • NII書誌ID(NCID)
    AN10453916
  • 本文言語コード
    JPN
  • 資料種別
    REV
  • ISSN
    13403494
  • NDL 記事登録ID
    5436135
  • NDL 雑誌分類
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL 請求記号
    Z17-15
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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