Large scale preparation of crystalline glucose from raw starch in corn flour
1998
Arasaratnam, V. | Sritharan, K. | Nithiyanantharajha, N. | Balasubramaniam, K.
Starch in considerable amount is lost during its purification from raw materials. Further, purification costs energy and time. To avoid these, starch in corn flour was hydrolyzed by the synergistic action of alpha-amylase and glucoamylase while avoiding high temperature gelatinization and liquefaction processes. When 1600 g (16 %, W/W suspension) and 4000 g (40%, W/W suspension) corn flour was hydrolyzed and purified, 76.0% and 50.2% glucose yields were obtained. The residuesobtained were rich in protein and minerals.
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