This term is widely used in the glucose industry as a shorthand means of describing the carbohydrate composition of a syrup. DP describes the number of glucose units in an individual component of a syrup. Thus DP1 = dextrose (1 unit), DP2 = maltose (2 units), DP3 = maltotriose (3 units) and so on and […]
Glucose syrups and their related products (e.g. dextrose, maltodextrins) are composed of a theoretically infinite mixture of saccharides based on D-glucose (dextrose), together on occasions with fructose. In the case of sugar alcohols, these saccharides are hydrogenated. As well as the major carbohydrate constituents, there are trace contents of inorganic salts and nitrogenous compounds, and […]
The corn wet-milling industry is utilizing modern enzyme technology to a very large extent. Current developments focus on refinements of the basic enzyme conversion processes in order to improve process yields and efficiency. A survey of the major steps in the conversion of starch is given in Figure 2.1. The particular steps are described below.
Value added contributions hopefully do not stop with the achievements. The obvious attributes of sweeteners from starch using enzyme techniques offer a complex range of options. Refined starch sweeteners have proved so important to the food industry that for example since 1985 the Americans have used more corn products than sucrose for their nutritive sweetener […]
The ever-evolving landscape of enzymic modification in starch processing has ushered in a new era of technological breakthroughs, with a particular focus on the production of cyclodextrins. These intriguing cyclic molecules, comprised of 6-8 glucose units connected by a-1,4-bonds, possess a unique ability to encapsulate other compounds within their cavities. This remarkable trait allows them […]
25 kg (approximately one bushel) of corn yields in the wet milling process about 0.75 kg of corn oil, 6.3 kg corn gluten feed, 1.2 kg corn gluten meal and 14 kg HFCS 55 (on a dry basis). Based upon values given in BIOTOL (1991) and in the mass balance shown in Table 2.11 the […]
The glucose isomerases used are immobilized and granulated to a particle size between 0.3 and 1.0 mm. Mg2+ acts as activator and stabilizer of the enzyme, and is therefore added to the feed syrups in the form of MgS04 ·7H20. The amount necessary depends on the presence of calcium ion, which acts as an inhibitor […]
In the realm of industrial processes, the reversible isomerization of glucose to fructose holds paramount importance. With an equilibrium conversion rate of 50% under industrial conditions, this slightly endothermic reaction is typically conducted at 60°C and a pH range of 7-8. To circumvent prolonged reaction times, the conversion is usually limited to about 45%. Achieving […]
Enzymatic isomerization of glucose to fructose was the process that provided a real alternative to white sugar (sucrose) from cane or beet. The commercial product obtained was high fructose corn syrup (HFCS). Two grades of the syrup have established themselves in the world market, HFCS-42 and HFCS-55. They contain 42% or 55% fructose based on […]
Amyloglucosidase, a key enzyme in the saccharification process, was introduced in the early 1960s and has since become a staple in the industry. This saccharification enzyme plays a crucial role in breaking down α-1,4-linkages rapidly. However, the hydrolysis of the highly branched amylopectin’s α-1,6-linkages is a slower process. To achieve the desired final degree of […]