METHOD OF PRODUCING MALTOSE OF HIGH PURITY

1358790 High purity maltose HAYASHIBARA BIOCHEMICAL LABORATORIES Inc 25 May 1972 [31 May 1971] 24800/72 Heading C2S Maltose of high purity is prepared by: (a) suspending starch containing at least 50% by weight amylopectin in an aqueous medium; (b) heating the suspension so formed to a temperature n...

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Bibliographic Details
Main Author KURIMOTO M,JA
Format Patent
LanguageEnglish
Published 27.08.1974
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:1358790 High purity maltose HAYASHIBARA BIOCHEMICAL LABORATORIES Inc 25 May 1972 [31 May 1971] 24800/72 Heading C2S Maltose of high purity is prepared by: (a) suspending starch containing at least 50% by weight amylopectin in an aqueous medium; (b) heating the suspension so formed to a temperature not higher than 135‹ C. until the starch is solubilized; (c) adding #-amylase free from active α-amylase, maltase, glucamylase, and isoamylase to the soluble starch solution so obtained and effecting #-amylolysis of the mixture to form maltose from the non-reducing terminal groups of the starch molecules; (d) terminating the action of the #-amylase on the starch before or after dialysing the mixture against water until maltose accumulates in the water; and (e) recovering the maltose from the dialysate; degradation of the starch being continued for a time insufficient for the proportion by weight of trisaccharides, disaccharides other than maltose and monosaccharide present in the maltose, following dialysis and recovery from the dialysate, to exceed 5%.
Bibliography:Application Number: US19720256364