Highly fermentable, high maltose, non-crystallizing starch conversion syrup

A highly fermentable, high maltose, non-crystallizing starch conversion syrup is produced having a minimum fermentable equivalent of 95%, a maltose content ranging from about 40 to 65%, a dextrose content ranging from about 35 to 50%, a maltotriose content of less than about 3%, and a dextrose conte...

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Bibliographic Details
Main Authors TURNER; JERRY L, KAPPER; KEVIN D, BUNCH; MICHAEL D, PURDUE; JAMES C
Format Patent
LanguageEnglish
Published 18.10.1994
Edition5
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
SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES
SPIRITS
SUGAR INDUSTRY
VINEGAR
WINE
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Summary:A highly fermentable, high maltose, non-crystallizing starch conversion syrup is produced having a minimum fermentable equivalent of 95%, a maltose content ranging from about 40 to 65%, a dextrose content ranging from about 35 to 50%, a maltotriose content of less than about 3%, and a dextrose content plus maltose content of at least 93%. The methods for producing the above-described syrup comprise either a one-stage conversion of an alpha -amylase thinned syrup using a mixture of enzymes, comprising a barley beta -amylase, a pullulanase, and a blend of a glucoamylase and a pullulanase or a two-stage conversion of an alpha -amylase thinned syrup, comprising two enzymatic conversions, the first using a mixture of alpha -amylase, maltogenic alpha -amylase, and pullulanase enzymes, and the second using glucoamylase and pullulanase enzymes.
Bibliography:Application Number: US19940178226