processo de fabricação de um xarope rico em maltose e de um xarope rico em maltitol

• Main Authors: BRUNO QUENON, DIDIER DELOBEAU, CATHERINE FOUACHE
• Format: Patent
• Language: Portuguese
• Published: 05.05.2009
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES; SPIRITS; SUGAR INDUSTRY; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

Syrups rich in maltose are prepared from liquefied starches by saccharification with a maltogenic alpha -amylase followed by further saccharification in the presence of a beta -amylase and a debranching enzyme. Syrups rich in maltose are prepared by successive stages of: (i) liquefaction of a starch suspension; (ii) effecting saccharification of the liquefied starch in the presence of a maltogenic alpha -amylase; and (iii) continuing the saccharification of the liquefied starch in the presence of at least one beta -amylase and at least one debranching enzyme selected from pullulanases and isoamylases. Independent claims are also included for the following: (1) a process for producing maltose rich syrups by effecting saccharification of the liquefied starch in a single stage in the presence of a maltogenic alpha -amylase and at least one debranching enzyme selected from pullulanases and isoamylases; (2) a process comprising subjecting the maltose syrup to a supplementary stage of conversion of the glucose; and (3) a process for producing a syrup rich in maltitol by hydrogenation of the maltose syrup.