Production of dextrose and maltose syrups using an enzyme derive

Details Production of dextrose and maltose syrups using an enzyme derive Production of dextrose and maltose syrups using an enzyme derive

1986-01-16

1988-03-29

Naff, David M.

Chemistry: molecular biology and microbiology

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

Preparing compound containing saccharide radical

435 96, 435 98, 435205, 435209, 435210, 435814, C12P 1922, C12P 1916, C12P 1920, C12N 944

Patent

active

047343648

ABSTRACT:
A sugar syrup is prepared by saccharifying a liquefied starch hydrolyzate at a pH of about 4 to about 5.5 and a temperature above 55.degree. C. with a heat stable, aciduric, pullulanase obtained from rice and an .alpha.-1,4 carbohydrase. The pullulanase employed is substantially free of maltase and transglucosidase activity. In one embodiment, a dextrose syrup is prepared by saccharifying a thinned starch hydrolyzate with glucoamylase and the rice pullulanase. Maltose syrup is prepared using the rice pullulanase and a maltogenic enzyme.

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Dunn, G. and Manners, D., "The Limit Dextrinases from Ungerminated Oats and Ungerminated Rice", Carbohydrate Research, 39 pp. 283-293 (1975).

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