Maltose production

Figure 2. Time course of maltose production from maltodextrin (DE 10) by B-amylase and puUulanase 1,6-amylase at 75 C 2, 6-amylase at 75 C for 24 h and then 6-amylase and puUulanase at 60 C 3, puUulanase at 60°C for 24 h and then 6-amylases at 75°C 4, 6-amylase and puUulanase at 60°C for 24 h and then temperature raised to 75°C. Arrow indicates time of addition of second enzyme and/or changing of temperature. Enzyme used (units/g substrate) 6-amylase, 200 puUulanase, 50. Reprinted with permission from ref. 18. Copyright 1989 John Wil r Sons.

Sweeteners can be classified into two categories, bulk and intense. The bulk sweeteners are used in the food industry both as sweeteners and as bulking agents. They also offer preservative and bodying effect. They are metabolized by the body and provide calories. They include glucose, fructose, maltose, products hydrolyzed from starch, and sugar alcohols. These sweeteners vary in sweetness over a narrow range from 0.3 to 1.2 times the sweetness of sucrose. The bulk sweeteners are permitted in a number of specified foodstuffs at quantum satis—as much as needed (2,6,8-10). 

F. Shiraishi, K. Kawakami, K. Kato, and K. Kusunoki, Hydrolysis of soluble starch by glucoamylase immobilized on ceramic monolith, Kagaku Kogaku Ronbunshu 9(i) 316 (1983). F. Shiraishi, K. Kawakami, T. Kojima, A. Yuasa, and K. Kusunoki, Maltose Production from soluble starch by 3 Amylase and debranching enzyme immobilized on ceramic monolith, Kagaku Kogaku Ronbunshu I4(3) 2SS (1988). 

The intention of Cuisinier was that th maltose products should be used for brewing purposes, for making liqueurs, sweetening wiues, and in the distillery. It may be noted that the proportion of maltose m commercial glucose generally exceeds that of glucose (dextrose), the content of the latter may be as low as 12 per cent. 

Figure 8, Percentage release of maltose (product of the reaction catalysed by a-amylase) originating from starch in the bioartificial films film without a-amylase (C>) and with low (A.) or high (%) enzyme content.

Figure 5. Batch fermentation for maltose production by Saccharomyces italicus. Reproduced, with permission, from Ref. 13. Copyright 1982, American Society...

After short time heating of maltose in the presence of amines (30 min. at lOO C) the early maltose products predominate (Figure 8). 1-DG deconq>oses mainly to the 3-furanone, -pyranone and its isomerization product cyclopentenone. Further degradation products such as glucosyl isomaltol or nitrogen containing compounds like pyridinium betaine and acetylpyrrol are detected in smaller amounts. The latter request incorporation of amines into early intermediates like 1, 2 or 3. 

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