| dc.creator | Kawaguti, HY | |
| dc.creator | Sato, HH | |
| dc.date | 2007 | |
| dc.date | MAR | |
| dc.date | 2014-11-16T00:30:47Z | |
| dc.date | 2015-11-26T17:22:37Z | |
| dc.date | 2014-11-16T00:30:47Z | |
| dc.date | 2015-11-26T17:22:37Z | |
| dc.date.accessioned | 2018-03-29T00:10:02Z | |
| dc.date.available | 2018-03-29T00:10:02Z | |
| dc.identifier | Process Biochemistry. Elsevier Sci Ltd, v. 42, n. 3, n. 472, n. 479, 2007. | |
| dc.identifier | 1359-5113 | |
| dc.identifier | WOS:000245021300027 | |
| dc.identifier | 10.1016/j.procbio.2006.09.013 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80430 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/80430 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/80430 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1283647 | |
| dc.description | The food industry is constantly seeking novel ingredients to improve existing products or to allow for the introduction of new products. Isomaltulose is a reducing sugar with a sweet taste and very similar physical and organoleptic properties to those of sucrose. The strain Erwinia sp. is able to convert sucrose into isomaltulose. A two level rotatory central composite design and response surface methodology were applied to verify the influence and conditions for the production of isomaltulose by Erwinia sp. D 12 free-cells in a batch process. The statistical analysis carried out at a confidence level of 90% gave a coefficient of determination of 0.90, and the polynomial model resulted in a response surface and contour curve that indicated the best parameters for the conversion of sucrose into isomaltulose as follows: temperature 35 degrees C, pH 6.5, wet cell mass 10% and sucrose 35%. The free-cells of Erwinia sp. D12 were recycled during repeated-batch processes to produce isomaltulose from sucrose obtaining high isomaltulose yields. (c) 2006 Elsevier Ltd. All rights reserved. | |
| dc.description | 42 | |
| dc.description | 3 | |
| dc.description | 472 | |
| dc.description | 479 | |
| dc.language | en | |
| dc.publisher | Elsevier Sci Ltd | |
| dc.publisher | Oxford | |
| dc.publisher | Inglaterra | |
| dc.relation | Process Biochemistry | |
| dc.relation | Process Biochem. | |
| dc.rights | fechado | |
| dc.rights | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
| dc.source | Web of Science | |
| dc.subject | fermentation | |
| dc.subject | free-cells | |
| dc.subject | isomaltulose | |
| dc.subject | repeated-batch process | |
| dc.subject | response surface methodology | |
| dc.subject | rotatory central composite design | |
| dc.subject | Serratia-plymuthica | |
| dc.subject | Sucrose Isomerase | |
| dc.subject | Palatinose(r) | |
| dc.subject | Conversion | |
| dc.title | Influence of the fermentation parameters and optimisation of isomaltulose production from free Erwinia sp D12 cells using response surface methodology | |
| dc.type | Artículos de revistas | |
