Glucose Isomerase

Glucose Isomerase can produce fructose syrup.

Mechanism

Under specific conditions, it converts the aldehyde group in glucose molecules to the carbonyl group in ketoses, producing fructose.

Product Characteristics

Temperature Range: 20℃～60℃, optimal temperature: 65℃～70℃

pH Range: Effective pH 5.0～9.0, optimal pH: 7.5～8.0

Product Appearance: Light brown powder, color varies depending on batch.

Product Odor: Slight fermented odor

Standard Enzyme Activity: Not less than 20,000 U/g

Enzyme Activity Definition: One unit of glucose isomerase is the amount of enzyme required to produce 1 mg of fructose in 1 hour at pH 7.5 and 70℃.

Product Standard: GB 1886.174-2024 National Food Safety Standard - Food Additives - Enzyme Preparations for Food Industry

Application

Prepare a 50% glucose syrup by adding 50ppm magnesium ions (based on glucose dry weight). Adjust the pH to 7.5-8.0 by using sodium carbonate. While maintaining the temperature at 70℃, add 0.1% (based on glucose dry weight) of glucose isomerase for isomerization for 20 hours to obtain a fructose/(fructose + glucose) ≥42% fructose syrup.

Packaging and Storage

Packaging: 25kg/drum

Shelf Life: 2 years.

Storage: Store in a cool, dry place away from light (not exceeding 25℃).