A Single Step High Temperature Hydrolysis of Wheat Starch

Extrusion puffing pretreated cereals for rapid production of high-maltose syrup

“…The corn flour (22.0 %, w/w) was hydrolyzed by α-amylase for 3.0 h at 98 °C to obtain a syrup with DE value of 60 ( Arasaratnam, Thayananthan, & Balasubramaniam, 1998 ). A single step high temperature hydrolysis of wheat starch using α-amylase and α-glucosidase at 90 °C obtained a syrup containing 74 % (w/w) maltose and glucose after 24 h incubation ( Legin, Copinet, & Duchiron, 1998 ). After the cereals were extruded, the starch gelatinizes and the starch crystal structure was destroyed, which increased the reaction area and penetrating ability of amylase, improving the hydrolysis rate and digestion degree of starch, and the affinity of amylase, making extruded-puffed cereals hydrolysis more quickly and reducing the reaction time.…”

Comparative production of glucose and high fructose syrup from cassava and sweet potato roots by direct conversion techniques

“…Use of Stargen at pH 4.5 may also prevent maltulose formation, thereby increasing the glucose yield. Legin, Copinet, and Duchiron (1998) reported that the pH adjustments enhance the cost of production, necessitating ion-exchange reactions for salt removal. Although the percentage conversion to glucose was almost similar for both T2 and T3, handling the thick tuber mash was easier when Stargen was added at the same level in two split doses (T3), rather than as one dose (T2).…”

The unconventional single stage hydrolysis of potato starch

“…Liakopoulou-Kyriakides et al 13 performed hydrolysis of corn starch in the form of a 5% suspension with a simultaneous application of alpha-amylase and glu- 7 . Synergistic action of the liquefying and saccharifying enzymes at the same temperature (90 o C) and pH (6.0) conditions has shortened the hydrolysis time and reduced the cost related to variations in pH and temperature accompanying the conventional twostage hydrolysis.…”