Starch hydrolyzates

In more detail the nutrient medium used may contain sources of carbon such as starch, hydrolyzed starch, sugars such as lactose, maltose, dextrose, sucrose, or sugar sources such as molasses alcohols, such as glycerol and mannitol organic acids, such as citric acid and acetic acid and various natural products which may contain other nutrient materials in addition to carbonaceous substances. 

The efficiency in raw cassava starch hydrolyzation of pectinases from Rhizopus sp. 26R compared with a commercial pectinase when mixed with Glucoamylase from Aspergillus niger J8. 

Figure 10 showed that using pectinases from Rhizopus sp. 26R with glucoamylase, in the first half hour, the efficiency of starch hydrolyzation could be increased approx. 2.6 times more than when using only glucoamylase. In the 2nd, 4th,6th and 8th hour, the hydrolyzation was 2, 1.6, l.Sand 1.4 times more efficient than using only glucoamylase, respectively. 

It is important to note that no evidence of maltase activity was found in the amylase preparations even when the highest concentrations used in these comparisons were allowed to react for twenty-four hours with one per cent maltose under the conditions for the hydrolysis of starch. Similarly, no evidence was obtained for the presence of any other contaminating or extraneous carbohydrases in the amylase preparations. Partial inactivation of the amylase under a number of different conditions failed to give any evidence of selective inactivation such as might be expected if more than one enzyme were present. The substrates used for measuring the activity of the partially inactivated amylase were starch and starch hydrolyzates that had already been extensively (58) J. Blom, Agnete Bak and B. Braae, Z. physiol. Chem., 250, 104 (1937). 

Simple starch hydrolyzates have been used extensively to produce dried flavoring materials (14-17). Inexpensive, functional dextrinized starches unfortunately exhibit one major deficiency the inability to form stable aqueous emulsions... 

This deficiency has been overcome by the development of "lipophilic" starches (18,19) starch hydrolyzates incorporating a covalently bound lipophilic species, 1-octenyl succinate. In this manner, a lipophilic polymer is produced which allows for excellent aqueous flavor emulsion stability, good water solubility (40% w/w), excellent retentions of the volatile flavoring material following drying and minimal "extractable" oil in the finished product (9), functional properties only exhibited by gum arabic prior to their development. 

Saccharide Analysis. The analysis of low DE starch hydrolyzates for their degree of polymerization (DP) saccharide profile was completed by a high performance liquid chromatographic method (W. 

During the 1980s, advances in fermentation technology allowed the economic production of a number of amino acids from starch hydrolyzates. Examples are lysine, threonine, tryptophan, methionine and cysteine. Starch-derived amino acids are generally used as animal nutrition supplements, enabling animal nutritionists to formulate... 

Many different types of starch hydrolyzate products are produced for a multitude of uses, mostly in food products (see Chapter 21). Table 9.11 provides definitive data on... 

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