Syrup maltose

Maltose binding protein Maltose syrup Maltose syrup [69-79-4]... 

Highly toxic substances, 23 113 High maltose syrups, 23 486, 487 High manganese slag practice,... 

The B-amylase has been used to produce extremely high maltose syrups for confectionery industries and high conversiem syrups used in brewing (77-79). Figure 2 shows the effect of B-amylase and pullulanase on the time course of maltose... 

Symps of 25—30 DE are used as spray-drying aids in products such as coffee. High conversion syrup, maltose syrup, and 42-DE syrup are used in jams and jellies. Com syrup is also used in table symps, baby food, meat packing, breakfast foods, salad dressing, pickles, dehydrated powdered foods, medicinal symps, textile furnishings, adhesives, and numerous other products and processes. 

Besides saccharose, the principal sugar of commerce is glucose, which is dealt with in detail maltose syrup and invert sugar also occur and the analyses of these are considered briefly. 

The analysis of maltose syrups is carried out similarly to that of glucose, determinations of the reducing sugars and dextrin being of particular importance. With malt extracts, a determination of the diastatic power may also be required. 

Improved stability towards oxidation of spray dried flavor oils was achieved by using a combination of a high-maltose syrup, maltodextrin and a high molecular weight, film-forming polysaccharide, such as starch octenylsuccinate or gum ara-bic.200 201 Emulsification performance of maltodextrins is improved by treatment with octenylsuccinic anhydride and aluminum sulfate. 

The beta-amylases (EC3.2.1.2) used are enzymes of barley and yeast that act on the non-reducing ends of starch molecules and produce maltose in the beta form from the starch polymers. These enzymes are used to produce high-maltose syrups. Although beta-amylase converts linear chains completely to maltose, the enzyme cannot cleave branch points and the yield of maltose from amylopectin11 (see Chapter 7) is only 55% of the molecule. 

Pullulanase (EC3.2.1.41) and isoamylase (EC3.2.1.68) are so-called debranching enzymes because they catalyze the hydrolysis of the 1,6 linkages without effect on the 1,4 linkages29 (see Chapter 7). These enzymes are particularly useful in the production of extremely high maltose syrups with maltose levels of 50 to 90%.30 Table 21.3 provides an overview of commercial enzymes used in the com refining process today and typical operating requirements. 

Physical properties of a syrup depend heavily on its carbohydrate profile. The carbohydrate profile, in turn, is determined by the type of conversion and the nature of the enzyme treatment (previously discussed). Table 21.2 gives typical DE and carbohydrate profiles of syrups in common production today. Because enzyme treatments can provide sweeteners with different carbohydrate profiles but the same DE value, it is usual to refer to a product using more than one descriptor, e.g. a 43 DE, high-maltose syrup. This issue becomes particularly important when addressing functional differences and applications of starch-derived sweeteners. 

Maltitol is obtained from hydrogenated maltose syrup. Starch is hydrolyzed to yield a high-concentration maltose syrup, which is hydrogenated with a catalyst. After purification and concentration, the syrup is crystallized. 

Maltitol solution is prepared by the hydrogenation of a high-maltose syrup that is obtained from starch by enzymatic hydrolysis. The maltitol solution produced from this process consists of the hydrogenated homologs of the oligosaccharides contained in the original syrup. 

Maltose syrup is made from corn flour and malt, and 1 ton of flour with 0.2 tons of distillers malt will give about 8 tons of 10°Balling extract. After proper filtration, this liquor is then concentrated to 50° in a double or triple effect of the horizontal or semi-film type, with a capacity of from 23 to gal. per square foot. The 50° extract is concentrated to 80° in a single effect of the vertical or horizontal type. 

Maltose syrup production through exo-starch hydrolysis Beta amylase... 

Mycolase . [IntT. Bio-Synthetics] Alpha-amylase enzyme which converts low DE acid or modified starch hydrolysates to high maltose syrups. 

Piddocke, M. R, Kreisz, S., Heldt-Hansen, H. R, Nielsen, K. R, Olsson, L. (2009). Physiological characterization of brewer s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts. Applied Microbiology and Biotechnology, 84,453-464. 

Glucose or dextrin K2HPO4, K2SO4, MgS04, (NH4>2S04 Trace metals, antifoam agent Dextrin or maltose syrup... 

The expected demands from industry are for maltooligosaccharide preparations of various compositions and thus with various useful properties. High-maltose syrups for example are characterized by low viscosity, low hygrosopicity, resistance to crystalization and reduced in sweetness. Naltotetraose syrups on the other hand have relatively high viscosity and low colouration. To stimulate demand from the food industry, such syrups of consistent quality must be... 

Maltose syrup As glucose syrup process parameters adjusted for higher proportion of maltose in hydrolysate (amylase from Aspergillus oryzae)... 

Maltose is present at a relatively large concentration in honey (2.7-16%, 7.3% on average) together with fructose (27.3-44.3%), glucose (22.0-40.8%), saccharose (0.3-7.6%) and other oligosaccharides. It is also found in cereals and fruits. Starch hydrolysates, such as maltose syrups, contain maltose at levels of up to 85%. 

Special products similar to maltose syrups are maltooligosaccharides containing 2-7 glucose units linked to each other by a-D-(1 4) bonds. They are obtained by enzymatic hydrolysis of starch with isoamylase or pullulanase and by hydrolysis of the obtained products using a-amylase. Maltooligosaccharides are fully utihsable sugars, which are used similarly to maltose syrups. 

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