Design of operational temperature for immobilized glucose isomerise using an accelerated inactivation method
Viera Illeová, Milan Polakovič *
Department of Chemical and Biochemical Engineering, Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
E-mail: * milan.polakovic@stuba.sk
Abstract: Thermal inactivation of immobilized glucose isomerase in a concentrated glucose solution was investigated in the batch mode and temperature range of 83—95 °C, which is substantially higher than the temperature used in the industrial production of high-fructose corn syrup. Simultaneous evaluation of all inactivation data showed that first-order kinetics with the Arrhenius temperature dependence of the rate constant provided a good approximation of the biocatalyst stability under the investigated conditions. The model parameters were then used to predict the operational temperature for this biocatalyst in the production of high-fructose corn syrup based on the set operational life-time of the biocatalyst. The simulation predicted a window of operational temperature of 60—65 °C, which corresponds very well with the industrial applications of this biocatalyst. This observation demonstrates that the multi-temperature method of enzyme inactivation can provide a good estimate of biocatalyst process stability and is thus a useful tool in the development of biocatalytic processes.
Keywords: high-fructose corn syrup, glucose isomerase, process stability, inactivation kinetics
Full paper in Portable Document Format: acs_0313.pdf
Acta Chimica Slovaca, Vol. 11, No. 2, 2018, pp. 157—162, DOI: 10.2478/acs-2018-0022