Highly fermentable, high maltose, non-crystallizing starch conve

Details Highly fermentable, high maltose, non-crystallizing starch conve Highly fermentable, high maltose, non-crystallizing starch conve

1994-01-06

1994-10-18

Robinson, Douglas W.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

435 72, 435 95, 435 96, 435 99, 43524031, C12P 1900, C12P 1922, C12P 1920, C12P 1914

Patent

active

053568087

ABSTRACT:
A highly fermentable, high maltose, non-crystallizing starch conversion syrup is produced having a minimum fermentable equivalent of 95%, a maltose content ranging from about 40 to 65%, a dextrose content ranging from about 35 to 50%, a maltotriose content of less than about 3%, and a dextrose content plus maltose content of at least 93%. The methods for producing the above-described syrup comprise either a one-stage conversion of an .alpha.-amylase thinned syrup using a mixture of enzymes, comprising a barley .beta.-amylase, a pullulanase, and a blend of a glucoamylase and a pullulanase or a two-stage conversion of an .alpha.-amylase thinned syrup, comprising two enzymatic conversions, the first using a mixture of .alpha.-amylase, maltogenic .alpha.-amylase, and pullulanase enzymes, and the second using glucoamylase and pullulanase enzymes.

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