Maltotriose from soluble starch

Maltotriose, III, 254 from arrow-root Starch, III, 274 from a-dextrins, III, 277 from soluble starch, III, 272 from starch, III, 288, 291, 308 Mandelic acid, effect on conductivity of boric acid, IV, 195... 

Penicillium oxalicum was shown to produce two forms of glucoamylase and an a-D-glucosidase. The a-D-glucosidase has been isolated from the mycelia in an electrophoretically homogeneous form, and its properties have been investigated. The enzyme had a pH optimum at 3.5 with maltose as substrate. The enzyme hydrolysed maltose, maltotriose, phenyl a-maltoside, isomaltose, panose, isomaltotriose, amylose, and soluble starch liberating D-glucose, but not... 

Preparation 76), Soluble starch, made from commercial starch by a mild treatment with acid, is hydrolyzed by the enzymes of barley flour to a mixture of maltose and dextrins (see under Maltotriose). These are separated by,fractional precipitation with alcohol, and the crude maltose is recrystallized from aqueous alcohol. Commercial maltose contains considerable quantities of dextrins which are removed by fractional precipitation of an aqueous solution with alcohol. 

Pullulan is a glucan of (1 6)-a-D-linked maltotriose residues produced by Aureobasidium pullulans from starch or sucrose feedstockJ It is well soluble in aqueous medium and forms films that possess thermal stability and are antistatic and elastic. Pullulan has adhesive properties and is directly compressible under heat with moisture. The polysaccharide is produced on an industrial scale and is used for multiple applications, including food, pharmaceuticals, and cosmetics. It has recently been classified as GRAS by the U.S. FDA. 

Hops or hops-derived products are usually boiled for 0.5 to 2.5 hours with wort. Wort is an aqueous solution of fermentable sugars (glucose, maltose, maltotriose) obtained by enzymatic hydrolysis of starch derived from malt extraction or from other sources (wheat, maize, rice). The hop boiling takes place in copper or stainless steel tanks and aims to precipitate wort proteins, to sterilize the wort, to remove volatile off-odours by steam distillation and most importantly, to transform the alpha acids into beer-soluble and bitter iso-alpha acids. 

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