Influence of Conditions of Maize Starch Enzymatic Hydrolysis on Physicochemical Properties of Glucose Syrups

Amylose complexed with lipid is more resistant to the attack of amylolytic enzymes than the free polysaccharide. The susceptibility of amylose‐lipid complexes (AML) present in maize starch to enzymatic digestion still remains obscure, although the enzymatic hydrolysis of AML with defined composition, prepared from amylose and selected lipids, was an objective of several research projects. Therefore our studies were aimed at elucidation of AML properties and their relationship with features of maize starch hydrolysates, particularly with respect to the character of a lipolytic enzyme, additionally used for saccharification, apart from the glucoamylase. Differential scanning calorimetry (DSC) measurements revealed that treatment of maize starch with suitable α‐amylase preparation resulted in significant degradation of AML. More pronounced cleavage of AML can be also achieved by using both amylolytic and lipolytic enzymes for starch saccharification. The lysophospholipase appeared to be particularly active towards AML when used with glucoamylase. The common application of these enzymes brought about an enhanced glucose yield and filtration rate, and better color and transparency of the final product.