Sweet-potato starch acidic hydrolysis

B. cereus var. Mycoides could produce two kinds of starch enzymes /3-amylase and pullulanase, where the optimum condition pH is 6-6.5, temperature is 50°C, and the maximum conversion rate (maltose from starch by hydrolysis) is about 95% [18]. In the 1980s, Novo Nordisk Denmark had received Acidophilic Bacillus that hydrolyzed puUulan the pullulanase from it is now the most widely used, and has the largest output [18]. In 1986, Yoshiyuki Takasaki isolated B. subtilis producing heat and acid stable pullulanase, which could produce the mixture of pullulanase and amylase, of which the optimum pH of pullulanase was 7.0-7.5, but also maintained 50% of enzyme activity at pH 5.0 [19]. In 1987, E. Madi and G. Antranikian reported a simultaneous production of u-amylase, pullulanase and glucoamylase bacteria Clostridium thermosulfurgenes. In addition, some actinomycetes such as Streptomyces diastatochromogenes, Beauveria actinomycetes and Micromonosporaceae, Actinomycetes thermomonosporaceae also produce pullulanase. In plants, such as rice, beans, potatoes, sweet corn and malt, pullulanase was observed [20]. 

Starch—Starch (as such) is tasteless (not sweet). But starch from any starch source—cereal grains or potatoes—may h)e broken down into its component sugar, either enzymatically or with dilute acids. The most familiar example in the United States is corn syrup (Karol). Complete hydrolysis of starch yields glucose (dextrose), which is sweet. 

GLUCOSE, Glucosum Glucose occurs freely in sweet fruits, in grapes and honey together with fructose. Commercially glucose is obtained by hydrolysis of starch from potato or corn. After hydrolysis, performed with diluted hydrochloric acid under pressure, the mixture is neutralised, filtered, decolourised with charcoal, concentrated and crystallised. Purification is done by recrystallisation. Glucose 55 mg/ml is isotonic with the blood. 

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