Maltose, production from starch

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). 

Figure 5. The kinetics of product (maltose) formation from starch hydrolysis catalysed by immobilised a-amylase in a a-amylase/PHEMA complex (weight ratio T/M - 1/2). Production conditions of the complex 60 C, phosphate buffer (0.02 M, pH = 6.9), reaction time 20 min.

Okano K, Kimura S, Narita J, Fukuda H, Kondo A. (2007). Improvement in lactic acid production from starch using a-amylase-secreting Lactococcus lactis cells adapted to maltose or starch. Appl Microbiol Biotechnol, 75, 1007-1013. 

In order to gain some information about the fundamentals of the hydrothermal carbonization process, the hydrothermal carbonization of different carbohydrates and carbohydrate products was examined [12, 13]. For instance, hydrothermal carbons synthesized from diverse biomass (glucose, xylose, maltose, sucrose, amylopectin, starch) and biomass derivatives (HMF and furfural) were treated under hydrothermal conditions at 180 °C and were analyzed with respect to their chemical and morphological structures by SEM,13 C solid-state NMR and elemental analysis. This was combined with GC-MS experiments on residual liquor solutions to analyze side products... 

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). 

Other disaccharides are the product of the breakdown of larger polysaccharides. Maltose, cellobiose, and isomaltose are all composed of glucose residues (see Figure 2). Maltose and isomaltose both contain a-glucoses in a(l—>4) linkages in the case of maltose, and in a(l—>6) linkages in the case of isomaltose. Maltose results from the hydrolysis of starch, and isomaltose from the hydrolysis of dextrans. Cellobiose is composed of /3-glucose oc-... 

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.)... 

In America, the main source material of sugars and syrups from starch is corn starch. The starch is hydrolyzed to simpler chemical substances through the action of dilute acid—generally hydrochloric acid—under heat and pressure in a converter. The products of hydrolysis products are dextrin, maltose, and dextrose. As the hydrolysis progresses, the content of dextrose increases at the expense of the others. The conditions of the conversion are regulated according to the amount of dextrose required in the product to be produced. 

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