Enzymes, Starch Conversion

Abstract

The enzymes used in starch processing are reviewed with emphasis on the conversion of starch to high fructose corn syrup (HFCS). Steeping is discussed as well as major developments in liquefaction, saccharification, and isomerization. A major trend in starch processing today is the enzymatic production of slowly digestible and resistant starch for low calorie foods and foods for diabetics. Such starches may be produced by branching enzymes and amylomaltase. The properties of these enzymes and the production processes for the novel starches are described. The production of glucose, maltose syrups, and maltodextrins amount worldwide to approximately 18 million tons and therefore represents a substantial segment of the use of starch. The production methods and the enzymes used for maltose syrups are summarized. Recent references to important developments in enzymatic starch production are listed.