| 摘要 |
Continuous enzymatic isomerization of a glucose syrup with a glucose concentration of 30-55% by weight containing less than about 10<->3M calcium, less than about 10<->2M of Mg<++>, the Mg<++> being in a concentration, whereby the molar ratio of magnesium to calcium is greater than 5, the isomerization taking place at a pH 7.8-8.6 with a total contact time between enzyme and syrup less than about 3.5 hours, preferably less than 2 hours. A convenient temperature range for isomerization is 60 DEG -85 DEG C., preferably 60 DEG -70 DEG C. The syrup has no colbalt added thereto. A preferred practice involves a syrup with very little added magnesium. Post isomerization ion exchange treatment can be avoided.
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