Enzymatic preparation of glucose syrup from starch

Details Enzymatic preparation of glucose syrup from starch Enzymatic preparation of glucose syrup from starch

1999-03-08

2001-09-11

Prats, Francisco (Department: 1651)

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

C435S098000, C536S102000, C536S103000

Reexamination Certificate

active

06287826

ABSTRACT:

FIELD OF THE INVENTION
The present invention relates to a process for the preparation of starch-hydrolysate syrups having characteristics which render them particularly attractive for a variety of industrial applications, notably in the food industry. The invention makes it possible using one enzyme, for the first time, to obtain syrups of the above-mentioned kind which closely match syrups whose preparation previously only feasible using acid hydrolysis (i.e., non-enzymatic hydrolysis) of starch.
BACKGROUND OF THE INVENTION
Glucose syrups with a DE (Dextrose Equivalent) around 42 is widely used in industry as an ingredient in products such as hard boiled candy, toffees, fudge, fondant and the like.
Traditionally 42 DE glucose syrups are produced by standard acid conversion. A starch slurry is initially acidified to pH 2, and is then pumped into a continuous reactor which operates at elevated temperature and pressure. After a period of time the liquor is returned to atmospheric conditions, neutralised, clarified, decolourised and concentrated to the final syrup. Such acid converted glucose syrup profile shown in
FIG. 1
reduce the tendency of sucrose to crystallise, they slow down the tendency to shell-graining and they contribute to the characteristic “mouth-feel”.
Today also enzymatic conversion of starch into glucose syrup has been suggested. However, such glucose syrups typically have a sugar spectrum which is quite different from the traditionally used 42 DE acid converted glucose syrup.
SUMMARY OF THE INVENTION
The present invention is based on the finding that a glucose syrup with a DE in the range from 35 to 45 having a sugar spectrum close to that of the traditionally acid converted 42 DE glucose syrup can be obtained by treating starch with a 54W substituted variant of Termamyl® (which is a commercially available
Bacillus licheniformis
&agr;-amylase).
In the first aspect the invention relates to a process for the preparation of a glucose syrup wherein starch is treated with a Termamyl-like &agr;-amylase comprising a substitution in Val54 shown in SEQ ID NO: 2 or in the corresponding position in another Termamyl-like &agr;-amylase.
The invention also relates to a glucose syrup obtainable by the process of the invention. Further, an aspect the invention also relates to the use of said glucose syrup obtainable by the process of the invention as ingredient in food products such as hard boiled candy, toffees, fudge, fondant and the like.
Another object of the invention is to provide for the use of a Termamyl-like &agr;-amylase with a substitution in position Val54 using SEQ ID NO: 2 as the backbone (i.e., parent enzyme) or a corresponding position in another Termamyl-like &agr;-amylase for preparing glucose syrup.


REFERENCES:
patent: 3922196 (1975-11-01), Leach et al.
patent: WO 96/23874 (1996-08-01), None
patent: WO 97/41213 (1997-11-01), None

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