Immobilizatsiyalangan mikroorganizmlar va fermentlardan foydalanib glukoza-fruktozali sirop ishlab chiqarishning biotexnologik asoslari

Abstract

This article systematically describes the biotechnological foundations of producing glucose–fructose syrup (GFS) using immobilized microorganisms and enzymes. The study aims to scientifically justify the efficiency of immobilization technologies for converting starch-based feedstocks into syrup with an increased fructose fraction via enzymatic hydrolysis followed by isomerization. The methodology relies on a theoretical and analytical framework combining enzyme kinetics, mass-transfer analysis, carrier-matrix selection, reactor modeling, and process-stability assessment. The scientific novelty lies in proposing a conceptual model for immobilized glucose isomerase and multi-enzyme systems that jointly accounts for optimal pH, temperature, substrate concentration, and diffusion limitations. The findings indicate that immobilization can stabilize key quality attributes of GFS, reduce enzyme consumption through extended operational lifetime, and improve the performance of continuous production schemes in industrial bioprocessing.