Kinetics of a Three-Step Isomerization of Glucose to Fructose Using Immobilized Enzyme

A three-step complex formation of fructose by glucose isomerization was suggested to describe the isomerization kinetics. The model was characterized by the formation of a fructose complex. Experimental data obtained from the isomerization process using immobilized Sweetzyme enzyme, IT were used in this study. Experiments were conducted at different reaction temperatures in the range of 50-70°C and glucose initial concentrations of 10, 15 and 20% and enzyme loading of 1g. Glucose concentrations dropped with time until equilibrium was reached. A first order kinetics for the steps was employed and Runge Kutta 4th order algorithm combined with a least square method were used to estimate the pre-experimental factor and activation energy for determination of the corresponding rate constants by solving the initial value problem of the suggested model using EZ-Solve software. Very good fits between experimental data and model prediction was obtained.