Dextrose production

Commercial dextrose products are produced in both dry and symp forms. Dry products are prepared by crysta11i2ation (qv) to either an anhydrous, DHnO, or hydrated, H20, form. These include dextrose hydrate [16824-90-17, anhydrous a-D-glucose [26655-34-5] (1), and anhydrous... 

In the low temperature process, the slurry is heated to 105—108°C and held at temperature for 5—10 minutes. The resulting 1—2 DE hydrolyzate is flashed to atmospheric pressure and held at 95—100°C for one to two hours in a batch or continuous reactor. Because the enzyme is not significantly deactivated at the first-stage temperature, a second enzyme addition is not needed. This process is used woddwide throughout the starch-based sweetener industry and has been judged the most efficient process for dextrose production. 

Health Factors. Dextrose products are substances that are presumed to be GRAS by the FDA (21). A study of the health aspects of dextrose, fmctose, and com symps has indicated that these sweeteners are not hazardous at levels of normal human consumption with the exception of a small contribution to the formation of dental caries (22). 

In kinetic smdies of enzymatic reactions, rate data are usually tested to determine if the reaction follows the Michaelis-Menten model of enzyme-substrate interactions. H. H. WeetaU and N. B. Havewala [Biotechnol. Bioeng. Symp., 3, 241 (1972) studied the production of dextrose from cornstarch using conventional glucoamylase and an immobihzed version thereof. Their goal was to obtain the data necessary to design a commercial facility for dextrose production. Their studies were carried out in a batch reactor at 60°C. Compare the data below with those predicted from a Michaelis-Menten model with a rate expression of the form... 

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