Amylose saccharification

The use of sonication in combination with -y-rays and ultraviolet light has been proposed.315 Ultrasound of 14 kHz affects starch by peptization. The use of such ultrasound in combination with acid promotes the saccharification of amylose and inhibits the process leading to amylopectin.316... 

Eurther conversion (saccharification) to dextrose can be done using glucoamylase. Starch consists of polymeric linear a-1,4 linked dextrose units (amylose, 25 % of the starch) and polymeric mixed a-l,4/a-l,6 linked dextrose units (amylopectin, 75 % of the starch). Eor enzymatic degradation besides a-1,4 specific amylases also a-1,6 specific amylases (pullulanases) are required. A portion of the dextrose can be converted into fructose with a glucose isomerase yielding a high fructose com symp (MFCS). 

Starch Amylose, amylopectin Tubers, grains, some fruits Food filler thickener gel-forming agent, bakery products saccharification to syrups... 

Starch consists of polysaccharides, in fact of the branched amylopectin and the linear amylose (Figure 3.2). Starch can be obtained from very different plants, such as com, wheat, rice, and potatoes. Most of the starch raw material is used directly for food ( native starch ) only a small percentage is modified either by partial hydrolysis or by total saccharification, for example to glucose or fructose. The enzymatic hydrolysis of starch to high-fructose com syrup (HFCS) is described in Section 3.2.3.2. 

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