Fructose Mixture (fructose + mixture)

Distribution by Scientific Domains


Selected Abstracts


Fructose and glucose mediates enterotoxin production and anaerobic metabolism of Bacillus cereus ATCC14579T

JOURNAL OF APPLIED MICROBIOLOGY, Issue 3 2009
O. Ouhib-Jacobs
Abstract Aims:, To determine the effects of carbohydrates on Bacillus cereus ATCC14579T anaerobic metabolism and enterotoxin production in amino acids rich medium. Methods and Results:,Bacillus cereus anaerobic growth on different carbohydrates (glucose, fructose, sucrose or glucose,fructose mixture) was examined in synthetic mMOD medium under continuous cultures (, = 0·2 h,1). Fermentation end-products, flux partitioning at each key branch points of the mixed acid pathway and consumption or production of amino acids were determined. On both fructose and sucrose, ATP production was favoured via acetate production from acetyl-CoA. In addition, amino acids present in the growth medium showed significant variations with high consumption of serine and net production of glutamate and alanine on some or all sugars. Enterotoxins Hbl and Nhe production was high during growth on fructose (or mixtures involving a fructose moiety). Conclusions:, Fructose was identified as a key sugar influencing anaerobic metabolism and toxin production of B. cereus. Significance and Impact of the Study:, The physiological differences associated with the fermentation of the various carbohydrates clearly modify toxinogenesis indicating that the risk of foodborne pathogens is to some extent dependent upon the prevailing nutritional environment. [source]


COVALENT IMMOBILIZATION OF INVERTASE ON CHEMICALLY ACTIVATED POLY (STYRENE-2-HYDROXYETHYL METHACRYLATE) MICROBEADS

JOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2008
HAYDAR ALTINOK
ABSTRACT A carrier for invertase enzyme was synthesized from styrene (S) and 2- hydroxyethyl methacrylate (HEMA) in the form of microbeads. These poly (styrene-2-hydroxyethyl methacrylate), P(S-HEMA) microbeads were activated by epichlorohydrin (ECH) treatment for covalent immobilization. The free and immobilized invertase were assayed in the hydrolysis of sucrose to glucose, and the obtained results were compared. The optimum pH was 4.5 for free and 5.5 for immobilized invertase. The optimum temperature of invertase shifted from 45C to 55C upon immobilization. For free and immobilized enzymes, kinetic parameters were calculated as 4.1 × 10,3 mol L,1and 9.2 × 10,3 mol L,1for Km, and 6.6 × 10,2 mol L,1 min,1and 4.1 × 10,1 mol L,1 min,1for Vmax, respectively. After 1 month of storage at 4C, free enzyme retained 36% of its initial activity, while for the ECH-activated P(S-HEMA) immobilized enzyme, P(S-HEMA)-E, this value was observed as 67%. In repeated batch use, i.e., 20 times in 3 days, 78% retention of the initial activity was observed for P(S-HEMA)-E system. PRACTICAL APPLICATIONS Immobilization of enzymes are very important for many industrial applications, e.g., food, medicine, pharmacology, etc. Invertase converts sucrose to glucose and fructose, which have wide applications in food industry especially as sweeteners. Glucose,fructose mixture has much lower crystallinity compared to sucrose and therefore used in the production of noncrystallizing jams and creams. They are also used as liquid sweeteners. Immobilization enables repeated use, provides significant reduction in the operation costs, facilitates easy separation and speeds up recovery of enzyme and extends the stability of enzyme by protecting the active material from deactivation. Industrial application of immobilized invertase may decrease the production cost of glucose,fructose mixture because it could be used repeatedly for long periods. Although invertase is not a very expensive enzyme, the technique can also be applied to expensive ones for biotechnological productions. [source]


Physico-chemical studies on a wide composition range of low-moisture glucose,fructose mixtures: rates of crystallisation

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2009
Ioannis S. Arvanitoyannis
Summary The crystallisation rates of low-moisture (from 2% to 10% w/w) glucose,fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d -fructose considerably retards the rate of crystallisation. High storage temperatures induced a decrease in the ,threshold' moisture content, which is necessary for the initial nucleation and further development of the glucose and/or fructose crystals. This knowledge of crystallisation rates can be exploited in terms of storage of confectionery products containing d -glucose, d -fructose or both of them, and honey. [source]