The process of converting starch into maltose syrup through enzymatic hydrolysis

The process of converting starch into maltose syrup through enzymatic hydrolysis involves breaking down the starch molecules into simpler sugars, primarily maltose, using enzymes. This process is commonly used in the food industry to produce sweeteners and syrups. Here are the key steps involved:

Raw Material Selection: The process begins with selecting a source of starch-rich raw material. Common sources include corn, rice, wheat, and potatoes. These raw materials are cleaned and prepared for further processing.

Starch Extraction: Starch is extracted from the raw material using a series of steps such as milling, washing, and separation. The goal is to obtain a concentrated starch slurry.

Gelatinization: The starch slurry is heated to a specific temperature, causing the starch granules to swell and absorb water. This process is known as gelatinization and makes the starch more susceptible to enzymatic action.

Liquefaction: The gelatinized starch slurry is then subjected to enzymatic hydrolysis, typically using an enzyme called α-amylase. α-amylase cleaves the starch molecules into shorter chains of glucose, maltose, and other oligosaccharides. This step is known as liquefaction.

Heat Inactivation: After achieving the desired degree of liquefaction, the reaction is usually stopped by heating the mixture to deactivate the enzyme. This step is crucial to prevent further enzymatic activity.

Saccharification: The liquefied starch slurry, now containing shorter starch chains, is then subjected to a second round of enzymatic hydrolysis. This time, enzymes such as glucoamylase (also known as amyloglucosidase) are used. Glucoamylase specifically hydrolyzes the remaining starch chains into maltose and glucose.

Heat Treatment and Filtration: The syrup produced after saccharification may undergo additional heat treatment to deactivate enzymes and ensure product stability. It is then typically filtered to remove any insoluble particles or residues.

Concentration: The maltose syrup may be concentrated through evaporation or other concentration methods to achieve the desired solids content.

Purification: Depending on the application, the maltose syrup may undergo further purification steps to remove impurities or unwanted compounds.

Packaging and Storage: The final maltose syrup is packaged in suitable containers and stored for distribution and use in various food and beverage products.

The enzymatic hydrolysis process for converting starch into maltose syrup relies on the controlled action of specific enzymes to break down the starch molecules into maltose and other sugars. The resulting maltose syrup can be used as a sweetener, a food ingredient, or a fermentation substrate in various applications, including the production of candies, beverages, and baked goods. The process allows for precise control over the syrup's sweetness and composition.