LIQUEFACTION OF STARCH

PURPOSE:To prepare high purity maltose in high efficiency, by heating a starch milk adjusted to pH7.5-8.0 with a carbonate and added with alpha-amylase. CONSTITUTION:An enzyme mixture composed of beta-amylase and alpha-1,6-glucosidase is prepared by culturing Bacillus cereus var. mycoides (FERM-P No...

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Bibliographische Detailangaben
Hauptverfasser:	IZUMI CHIKASHI, TAKASAKI YOSHIYUKI, MORI ATSUSHI, TAKAHARA YOSHIMASA, NISHIGUCHI MASAHIKO, YAMADA MASARU
Format:	Patent
Sprache:	eng
Schlagworte:	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 PROCESSES USING MICROORGANISMS SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SPIRITS SUGAR INDUSTRY VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare high purity maltose in high efficiency, by heating a starch milk adjusted to pH7.5-8.0 with a carbonate and added with alpha-amylase. CONSTITUTION:An enzyme mixture composed of beta-amylase and alpha-1,6-glucosidase is prepared by culturing Bacillus cereus var. mycoides (FERM-P No.2391). A starch milk is adjusted to pH7.8 with calcium carbonate, heated in the presence of a heat-resistant alpha-amylase, further heated to deactivate the alpha-amylase, cooled, saccharified with the above prepared enzyme mixture, mixed with 1M oxalic acid to deactivate the enzymes, and purified by ion exchange treatment, etc. to obtain high purity maltose.