Poul Poulsen - Academia.edu (original) (raw)
Papers by Poul Poulsen
A break-through in the development of sweet corn syrups occurred when glucose isomerase was intro... more A break-through in the development of sweet corn syrups occurred when glucose isomerase was introduced in 1967. This enzyme isomerizes glucose to the sweeter sugar fructose, and the resulting product is competitive with sucrose with respect to sweetness. Since then, much research and development effort has been concentrated on making this process more economical by use of immobilized glucose isomerase in continuous reactors. This work has now reached a stage where corn syrups also compare very favorably with sucrose on the basis of price. But, even today, only a few glucose isomerases are available in industrial quantities. This paper indicates the problems of transferring laboratory results into industrial production and application.
Starch - Stärke, 1975
The enzymatic isomerization of glucose to fructose is attracting significant attention from scien... more The enzymatic isomerization of glucose to fructose is attracting significant attention from scientific as well as industrial quarters. In recent years, high fructose syrups (“isosyrups”) produced by enzymatic isomerization of high DE‐syrups have been introduced successfully, primarily in the U.S.A.A decisive factor for the ability of isosyrups to compete is enzyme costs. The development of immobilized glucose isomerase makes multiple use of the enzyme possible and thus makes the economy of the isomerization process more attractive.Sweetzyme is the trade name of an immobilized glucose isomerase. The enzyme is presently being marketed for batch/re‐use isomerization. A special quality suited for continuous column plug‐flow isomerization is under development. The properties of the two qualities and conditions for use in batch and column isomerization processes are described.
Starch - Stärke, 1979
A novel immobilized glucoamylase has been developed, which is suited to act in some new processes... more A novel immobilized glucoamylase has been developed, which is suited to act in some new processes, e. g. if the saccharification has to be stopped at a certain DE, if limited reactor capacity makes a short residence time necessary, or if the enzyme is unwanted in the product. Application of this enzyme in complete saccharification of starch has been investigated. Max. obtainable DX at 30% DS has been around 94% with this enzyme, where with the same substrate a DX of 96.0-96.5% has been obtained with AMG. In addition to this lower degree of hydrolysis, a process with this enzyme has appeared more dependent on the DE of the substrate. The necessary prefiltrations and the problem of retrogradation have been the limiting factors for using low DE maltodextrins. Potential applications of this enzyme which could have economical interest today include treatment of syrup for adjustment or control of carbohydrate spectra, e. g. for production of high conversion syrups or for reduction of oligosaccharide content in rafinate syrups. Anwendungsmoglichkeiten einer neuen immobilisierten Glucoamylase. Es wurde eine neue immobilisierte Glucoamylase entwickelt, die zum Einsatz in einigen neuen Prozessen, wie Verzuckerung bis zu einem bestimmten DE-Wert, Verzuckerungen, bei denen eine bestimmte Reaktorkapazitat eine kurze Verweilzeit notwendig macht, oder, wenn eine Enzymrestaktivitat unerwunscht kt, geeignet ist. Die Verwendung dieses Enzyms bei vollstandiger Starkeverzuckerung wurde untersucht. Der maximale DX-Wert bei 30% TS lag bei etwa 94%, wahrend mit AMG und demselben Substrat ein DX-Wert von 96,O-96,5% erreicht wurde. A u k diesem niedrigeren Hydrolysegrad zeigte es sich, daB ein ProzeB mit diesem Enzym von dem DE-Wert des Substrats abhangiger ist. Die erforderlichen Vorfiltrierungen und das Problem der Retrogradation sind die beschrankenden Faktoren fur die Verwendung von Maltodextrinen mit niedrigem DE-Wert. Zukunftige Verwendungen dieses Enzyms, die heute von wirtschaftlichem Interesse sein konnten, schlieBen die Behandlung von Sirup zur Feineinstellung oder Kontrolle des Kohlenhydratspektrums ein, z. B. zur Herstellung von hochkonvertierten Sirupen oder zur Reduktion des Oligosaccharidgehalts in Raffinatsirupen.
Enzyme and Microbial Technology, 1981
Trends in Biotechnology, 2010
This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright
Biomass Utilization, 1983
Bioorganic Chemistry in Healthcare and Technology, 1991
Methods in Enzymology, 1976
Biotechnology and bioengineering, 2015
Advances in Biochemical Engineering/Biotechnology, 2007
Biotechnology and Genetic Engineering Reviews, 1984
Annals of the New York Academy of Sciences, 1987
A break-through in the development of sweet corn syrups occurred when glucose isomerase was intro... more A break-through in the development of sweet corn syrups occurred when glucose isomerase was introduced in 1967. This enzyme isomerizes glucose to the sweeter sugar fructose, and the resulting product is competitive with sucrose with respect to sweetness. Since then, much research and development effort has been concentrated on making this process more economical by use of immobilized glucose isomerase in continuous reactors. This work has now reached a stage where corn syrups also compare very favorably with sucrose on the basis of price. But, even today, only a few glucose isomerases are available in industrial quantities. This paper indicates the problems of transferring laboratory results into industrial production and application.
Starch - Stärke, 1975
The enzymatic isomerization of glucose to fructose is attracting significant attention from scien... more The enzymatic isomerization of glucose to fructose is attracting significant attention from scientific as well as industrial quarters. In recent years, high fructose syrups (“isosyrups”) produced by enzymatic isomerization of high DE‐syrups have been introduced successfully, primarily in the U.S.A.A decisive factor for the ability of isosyrups to compete is enzyme costs. The development of immobilized glucose isomerase makes multiple use of the enzyme possible and thus makes the economy of the isomerization process more attractive.Sweetzyme is the trade name of an immobilized glucose isomerase. The enzyme is presently being marketed for batch/re‐use isomerization. A special quality suited for continuous column plug‐flow isomerization is under development. The properties of the two qualities and conditions for use in batch and column isomerization processes are described.
Starch - Stärke, 1979
A novel immobilized glucoamylase has been developed, which is suited to act in some new processes... more A novel immobilized glucoamylase has been developed, which is suited to act in some new processes, e. g. if the saccharification has to be stopped at a certain DE, if limited reactor capacity makes a short residence time necessary, or if the enzyme is unwanted in the product. Application of this enzyme in complete saccharification of starch has been investigated. Max. obtainable DX at 30% DS has been around 94% with this enzyme, where with the same substrate a DX of 96.0-96.5% has been obtained with AMG. In addition to this lower degree of hydrolysis, a process with this enzyme has appeared more dependent on the DE of the substrate. The necessary prefiltrations and the problem of retrogradation have been the limiting factors for using low DE maltodextrins. Potential applications of this enzyme which could have economical interest today include treatment of syrup for adjustment or control of carbohydrate spectra, e. g. for production of high conversion syrups or for reduction of oligosaccharide content in rafinate syrups. Anwendungsmoglichkeiten einer neuen immobilisierten Glucoamylase. Es wurde eine neue immobilisierte Glucoamylase entwickelt, die zum Einsatz in einigen neuen Prozessen, wie Verzuckerung bis zu einem bestimmten DE-Wert, Verzuckerungen, bei denen eine bestimmte Reaktorkapazitat eine kurze Verweilzeit notwendig macht, oder, wenn eine Enzymrestaktivitat unerwunscht kt, geeignet ist. Die Verwendung dieses Enzyms bei vollstandiger Starkeverzuckerung wurde untersucht. Der maximale DX-Wert bei 30% TS lag bei etwa 94%, wahrend mit AMG und demselben Substrat ein DX-Wert von 96,O-96,5% erreicht wurde. A u k diesem niedrigeren Hydrolysegrad zeigte es sich, daB ein ProzeB mit diesem Enzym von dem DE-Wert des Substrats abhangiger ist. Die erforderlichen Vorfiltrierungen und das Problem der Retrogradation sind die beschrankenden Faktoren fur die Verwendung von Maltodextrinen mit niedrigem DE-Wert. Zukunftige Verwendungen dieses Enzyms, die heute von wirtschaftlichem Interesse sein konnten, schlieBen die Behandlung von Sirup zur Feineinstellung oder Kontrolle des Kohlenhydratspektrums ein, z. B. zur Herstellung von hochkonvertierten Sirupen oder zur Reduktion des Oligosaccharidgehalts in Raffinatsirupen.
Enzyme and Microbial Technology, 1981
Trends in Biotechnology, 2010
This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright
Biomass Utilization, 1983
Bioorganic Chemistry in Healthcare and Technology, 1991
Methods in Enzymology, 1976
Biotechnology and bioengineering, 2015
Advances in Biochemical Engineering/Biotechnology, 2007
Biotechnology and Genetic Engineering Reviews, 1984
Annals of the New York Academy of Sciences, 1987