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Conversion of Glucose in Lactase-Hydrolyzed Whey Permeate to Fructose with Immobilized Glucose Isomerase

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

The maximum conversion of glucose to fructose in lactase-hydrolyzed whey permeate by glucose isomerase was approximately 52% at .1 g enzyme/ml substrate after 7 h incubation at 60°C. Removal of minerals from the substrate was essential for enzyme activity. The dependence of the enzyme on Mg⁺⁺ and Co⁺⁺ for activity in the presence of high ash concentration was demonstrated. Optimum Mg⁺⁺ and Co⁺⁺ additions were 250 and 100 ppm, respectively. The isomerization reaction was enhanced more when both 100 ppm Mg⁺⁺ and 50 ppm Co⁺⁺ were added. Hydrolyzed isomerized lactose whey syrup with sweetness equivalent to sucrose was successfully produced through enzymatic isomerization of glucose in lactase-hydrolyzed whey permeate after supplementation with pure glucose. Fructose in hydrolyzed isomerized lactose whey syrup was effectively separated from other sugars by Dowex 1X8-200 anion exchange resin in the bisulfite form.