Starch glucose from

Sulphite waste liquor Glucose (from starch) Wastes from fruit processing 12-2... 

Fructose from glucose Glucose from starch Gluconic acid Methane... 

Group S.— The above amylases hydrolyze both starch and maltose, in contrast to y-amylase from Aspergillus awamori sp., which has no malt-ase activity but liberates n-glucose from starch. 

D-Glucose can also be obtained by enzymic conversion of starch or cellulose. Two separate enzymic processes, liquefaction and saccharification, are generally used in the production of D-glucose from starch. The liquefaction process solubilizes the molecules in the starch granules and decreases the viscosity of the starch. In the saccharification step, the liquefied starch is further hydrolyzed to D-glucose by the action of glucoamylase. The majority of starches used for the manufacture of D-glucose contain up to 80% amylopectin 99... 

Glucose (from starch) Glucoamylase (Amyloglucosidase) A. niger, Rhizopus nivem... 

PLA)]. PURAC has a market share of over 60%, and other producers share around 30 0% of the global commercial market for lactic acid and its derivates. Whereas lactic acid was historically produced through a chemical process, today more than 95% of the lactic acid produced is derived from biological resources (e.g., sucrose or glucose from starch) by microbial fermentadon, which typically produces the L-(+) form of lactic acid. Only one producer still uses petroleum-based chemicals to synthesize racemic mixture of the d-(-) and l-(+) forms of lactic acid. 

Drs. K. Jim Jem, Johan F. van der Pol and Sicco de Vos calculated lactic acid derivatives back to the equivalent amount of original lactic acid, and they concluded that the total global market volume in 2008 is estimated at around 260,000 metric tons of lactic acid (calculated at 100% concentfation) for traditional applications (excluding PLA). They claim that today more than 95% of lactic acid produced is derived from biological sources (e.g. sucrose or glucose from starch) by miCTobial fermentation, which typically produces the L(+) form of lactic acid. 

One unit of amyloglucosidase activity is defined as the amount of enzyme that releases 1 mg of glucose from starch in 1 min at pH 4.5 and 55 C. 

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