Maltose syrup, production

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

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. 

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. 

Most of the starch used in the food and beverage industries is in the form of starch hydrolysates (e.g., glucose, maltose, and isoglucose syrups). In syrup production, yield, ease of processing, color, and flavor are the... 

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. 

P-amylase (Figure 13.3). P-Amylase works best at pH 5 and a temperature of 55°C. The utilization of only p-amylase yields syrups with 50%-55% maltose, while the additional use of debranching pullulanase yields syrups with approximately 70%-80% maltose. Regular and high-maltose syrups are widely used as flavorings for breakfast cereals, beverages, and other food products (Table 13.2 Hoobs 2003, Serna-Saldivar 2004). 

Maltosaccharides, containing up to about 10 - AGU, [CsHioOs] 10 are called m. and are components of - hydrolysis products of -+starch polysaccharides by means of acids or enzymes (- glucose syrups, - maltose syrups). 

The ->AGU are joined together by a-l,4-glucosi-dic linkages. Maltotriose syrup is derived from high - maltose syrup by cation-exchange resin chromatography. A by-product of this separation process is maltose solution of 98% purity. It is also available from hydrolysis of the polysaccharide ->pullulan by the debranching enzyme pullula-nase. 

S. is the generic name for such products as ->mal-todextrins, ->glucose syrups, - maltose syrups, - maltooligosaccharides, ->dextrose, - maltose. These starch sweeteners are produced by acid - hydrolysis or enzymatic - amylolysis. Additional modification of the product spectnun is achieved by isomerases (glucose isomerase) or by transferases (cyclodextrin glucosyltransferase). 

Maltose. This sugar is found in suybean. and is produced by the action of ihe enzyme diastase of germinated barley (mall) on starch at 50°C. and is thus an intermediate product in the transformation of starch into alcohol. Maltose CnHiaOn- ILO. melting point IOtf C. when rapidly heated, may be crystallized from the concentrated malt syrup after removal of proteins and insoluble material. Maltose reduces ammonio-cupric salt solulion. and forms osazone. 

Corn (maize) syrup is a sweetener derived from corn starch by a process that was first commercialized in the 1920s. Corn syrup is composed of glucose and a variety of sugars described as the maltose series of oligosaccharides. These syrups are not as sweet as sucrose, but are very often used in conjunction with sugar in confections and odier food products. 

Glucose syrups, also known as com syrups in the United States, are defined by the European Commission (EC) as a refined, concentrated aqueous solution of D(+)-glucose, maltose and other polymers of D-glucose obtained by the controlled partial hydrolysis of starch (Howling, 1984). Glucose syrups were fust manufactured industrially in the nineteenth century by acid hydrolysis of starch. Hydrochloric acid was normally used, because sulphuric acid caused haze in syrups due to insoluble sulphates. The source of starch can vary in the United States corn is widely used, whereas in other parts of the world wheat, potato and cassava starch are also employed. Acid hydrolysis of starch is still used today. The method is non-specific, but if conditions are tightly controlled, it is possible to make products with a reasonably consistent carbohydrate profile. 

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