Hydrolysis of starch is a chemical process where starch molecules are broken down into smaller, simpler sugars (such as glucose) through the addition of water. This can occur through the action of enzymes (such as amylase) or through heat and acid treatments. The resulting mixture of sugars is referred to as hydrolysates, which can be used for a variety of purposes including as a sweetener or fermentable substrate for the production of biofuels or alcoholic beverages.
Amylase is an enzyme that breaks down starch molecules into simpler sugar molecules such as glucose. It plays a key role in the digestive process and is present in human saliva and in the pancreas. It is also used in the food industry for the production of sweeteners and other products from starch.
Starch saccharification products are the sugar molecules produced by the hydrolysis of starch. This process typically involves the addition of enzymes, such as amylases, to break down the starch molecules into smaller units, such as glucose, maltose, and other sugars. The resulting mixture of sugars is referred to as a starch hydrolysate, and it can be used as a sweetener, or as a source of fermentable sugars for the production of various products, such as ethanol, lactic acid, and others.
Glucose syrup is a starch saccharification product that is produced through the hydrolysis of starch.