Starch, potato, maltose from

Products Formed from Potato Starch, from Waxy Maize Starch and from Corn Amylose by Purified Maltose-free Pancreatic Amylase... 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

The data19 summarized in Figure 1 show that the extent of the hydrolysis of soluble potato starch by barley beta amylase reaches a limit which is independent of the concentration of the amylase. The data are typical of the action of beta amylases on unfractionated starches, when the hydrolyses are carried out at or near pH 4.5.1 3 6 19 20 Under these conditions, the hydrolysis of unfractionated starches usually ceases when 60 to 64% of the maltose theoretically obtainable from the substrate has been formed. The exact value of the limit obviously will depend upon the concentration of amylopectin in the starch and upon its structure. 

The alpha amylase of malted barley causes a rapid decrease in the viscosity of its substrates and the rapid disappearance from its reaction mixtures of products which give color with iodine. Myrback80 reports a drop of 50% in the relative viscosity of potato starch when only approximately 0.1% of the glucose linkages of the substrate had been ruptured under the influence of this amylase. The achroic point for reactions of malted barley alpha amylase usually is stated to occur at approximately 30% theoretical maltose.13 In contrast, the achroic point is reached with pancreatic amylase at 40% and with the amylase of Aspergillus oryzae at 25%.41,73... 

The saccharification of potato starch with pure /3-amylase yields 61 % of maltose and not more. In a series of experiments we obtained as the mean value from the reduction, 61.1 %, and from the fermentation experiments, 60.8%. The reduction was (as in most experiments in this laboratory) determined by a modification of the iodometric method of... 

Fia. 6.—Carbon Dioxide Production against Water Production in the Thermal Decomposition of (1) Potato Starch, (2) Cellobiose, (3) n-Glucose, and (4) Maltose. (Redrawn from Ref. 69.)... 

Diastase of Malt. Maltin. A mixture contg amy-lolytic enzymes obtained from malt. Converts at least 50 times its wt of potato starch into sugars (dextrin and maltose) in 30 minutes. 

Fig. 2 TLC of the amylaseSOO product from the potato starch. The amylase3(X) was reacted on the 0.2% potato starch solution (pH 7.0) at 40°C. Each lane shows product of each reaction time. Arrow indicates the only one product of maitotetraose. Lane S shows the standard of oligosaccharaides. G1, glucose G2, maltose G3, maltotriose G4, maitotetraose G5, maltopentaose G7, maltoheptaose.

B. cereus var. Mycoides could produce two kinds of starch enzymes /3-amylase and pullulanase, where the optimum condition pH is 6-6.5, temperature is 50°C, and the maximum conversion rate (maltose from starch by hydrolysis) is about 95% [18]. In the 1980s, Novo Nordisk Denmark had received Acidophilic Bacillus that hydrolyzed puUulan the pullulanase from it is now the most widely used, and has the largest output [18]. In 1986, Yoshiyuki Takasaki isolated B. subtilis producing heat and acid stable pullulanase, which could produce the mixture of pullulanase and amylase, of which the optimum pH of pullulanase was 7.0-7.5, but also maintained 50% of enzyme activity at pH 5.0 [19]. In 1987, E. Madi and G. Antranikian reported a simultaneous production of u-amylase, pullulanase and glucoamylase bacteria Clostridium thermosulfurgenes. In addition, some actinomycetes such as Streptomyces diastatochromogenes, Beauveria actinomycetes and Micromonosporaceae, Actinomycetes thermomonosporaceae also produce pullulanase. In plants, such as rice, beans, potatoes, sweet corn and malt, pullulanase was observed [20]. 

Haas and colleagues used saccharified waste potato starch as a carbon source for PHB production by R. eutropha NCIMB 11599 under phosphate-limited conditions. The researchers achieved 179 gl biomass, 94 gf PHB and reported the yield of total biomass from starch as 0.46 gg, the yield for PHB from starch as 0.22 gg" , and the volumetric PHB productivity as 1.47 gl h. Residual maltose accumulated in the fed-batch reactor but caused no noticeable inhibition (Haas et al. 2008). 

PLA is an aliphatic polyester, derived from renewable resources, e. g. com starch or sugarcane sucrose. It is a pol)nner produced from lactic add (Figure 2), which is obtained from the fermentation of various carbohydrate spedes glucose, maltose and dextrose from corn or potato starch sucrose from beet or sugar cane and ladose from cheese whey [63]. 

Disproportionating (D) Enzyme. An enzyme from potato tubers catalyzes a reversible transfer of glucose-a-1-4 linkages, but it transfers 2 sugar residues, a maltose unit. The donor of such a unit may be as small as maltotriose (3 glucose residues) and may be a large starch molecule. The transfer builds up linear polymers of glucose (amylose). 

The /3-amylases in the absence of the a-amylases are incapable of degrading whole starches completely. The hydrolysis proceeds rapidly until about 50 to 55 % of the theoretical amount of maltose is produced and then very slowly until a limit of about 61 to 68% is reached (101), The solution is still viscous and the residue, called a /3-amylase limit dextrin, is unfer-mentable. The limit dextrin arises from the inability of /3-amylase to act beyond a branch point in the randomly branched amylopectin molecule and may be envisaged as a pruned amylopectin structure. In the case of potato starch, the /3-limit dextrin includes all the associated phosphate. The limit dextrin contains one end group for every 10 to 12 D-glucose residues (102), in contrast to one in every 25 or 30 residues for the original amylopectin. The initial attack of /3-amylase on amylopectin is about 20 times as fast as on amylose (103), Maltose in amounts of 53 to 62 % of the theoretical have been reported from the action of /3-amylases on amylopec-tins separated from various starches (104). When the /3-limit dextrin is cleaved by acid hydrolysis or by the action of a-amylase, the structure is opened and new chain ends are made available which can be further acted upon by i3-amylase. 

A clear, viscous, syrup produced by the hydrolysis splitting—of potato starch with heat and acids, or enzymes. It contains dextrins, maltotetrose, maltotriose, maltose, and dextrose (glucose). The amount of each depends upon the conditions and duration of the hydrolysis. Corn syrup, derived in the same manner from corn starch, is more common in the United States. 

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