VERFAHREN ZUM ISOMERISIEREN VON GLUCOSE IN FRUCTOSE

摘要

Glucose is enzymatically isomerized to fructose at a temperature of from about 90 DEG C. to about 130 DEG C. by contact with chemically stabilized glucose isomerase. Chemical stabilization includes intramolecular crosslinking with a cross-linking agent, and copolymerization into a polymer matrix wherein the isomerase is attached to the polymer matrix by covalent bonds and/or hydrogen and electrostatic bonds.