Improved method for preparing high maltose conversion syrups

Abstract

An improved method is presented for producing high maltose conversion syrups from liquefied and raw starch. It comprises saccharifying the starch at higher temperatures than presently used with environmentally compatible thermostable beta-amylase and other thermostable enzymes.

Enzimas termoestáveis: fontes, produção e aplicação industrial

“…Outros tipos de enzimas amilolíticas, como a ciclomaltodextrina gluconosiltranferase (CGTase), que convertem oligodextrinas em ciclodextrinas, a α-glucosidase, que libera glicose a partir de dextrinas curtas e a pululanase, que atua sobre o pululano, também apresentam formas termoestáveies 109,110 . Espécies do gênero Themococcus produzem CGTases com atuação a 90 e 100 °C e estabilidade a 105 °C…”

Why on Earth Can People Need Continuous Recycle Membrane Reactors for Starch Hydrolysis?

“…β-Amylase alone does not lead to high maltose concentration because it is not able to bypass 1,6-α-linkages. Adding debranching enzyme such as pullulanase is the only way of obtaining extremely high maltose syrups [17,38,44]. A study on the relationship between final maltose and enzyme concentrations showed that conversion increased with increasing pullulanase to β-amylase ratio up to a limit when there were no longer 1,6-α-linkages to be broken [45].…”

“…The use of enzymes working at low temperatures entails high viscosity as well as retrogradation products and may introduce strong limitations in saccharification. Choosing thermostable enzymes able to support elevated temperature such as β-amylase and pullulanase frees from such difficulties [44].…”

“…As an example, the βamylase studied by Saha [49] can produce syrups containing 65 % DS of maltose from raw starch. Like other β-amylases, this enzyme acts synergistically with pullulanase to enhance overall starch hydrolysis rate and yield [44].…”

Development of an ideal starch saccharification process using amylolytic enzymes from thermophiles

“…Undesirable products like branched oligosaccharides, panose, isopanose and isomaltose are formed. Improvement of the starch-conversion process by finding new efficient and suitable enzymes with high thermostabilities, functioning in the acidic to neutral pH range, and independent of cations such as Ca 2+ for stability/activity would significantly lower the cost of sugar syrup production [2][3][4]. Increasing the starch-saccharification process temperature would result in several benefits such as higher substrate concentrations, decreased viscosity and lower pumping costs, limited risk of bacterial contamination, increased reaction rates and decrease of operation time, lower costs of enzyme purification, and longer catalyst half-life, due to increased enzyme thermostability [4].…”