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

• Main Authors: TURNER; JERRY L, KAPPER; KEVIN D, BUNCH; MICHAEL D, PURDUE; JAMES C
• Format: Patent
• Language: English
• Published: 18.10.1994
• Edition: 5
• 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

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.