Sugar syrup (DE 50-70) from corn starch
1998
Arasaratnam, V. | Thayananthan, K. | Balasubramaniam, K.
Starch in corn flour (22% solids, w/w) was hydrolyzed by different concentrations of alpha-amylase and 12 KNU/100g Suspension produced a sugar syrup with dextrose equivalent (DE) of 58%. As tap water contained calcium, addition ofcalcium acetate did not improve starch hydrolysis. To increase total solids, either corn flour or corn flour suspension was added during liquefaction. Among the different conditions studied, addition of corn flour suspension (30g of 33%, w/w) to liquefying starch (22%, w/w) produced a sugar syrup with highest DE (DE 60) at 3.0 h. To increase the DE, malt extract rich in beta-amylase was added to liquefied starch preparations supplemented with either corn flour (10g) or corn flour suspension (33%, w/w) and DE increased from 50 and 60 to 62.2 in both, respectively. Then malt powder suspension (25%, w/w) equivalent to malt extract was added directly and DE obtained were 57.0 and 55.21, respectively. These results indicate that glucose syrups of DE 50 and 70 can be prepared using alpha-amylase alone without malt beta-amylase.
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