Premium
Improved method for preparing high maltose conversion syrups
Author(s) -
Saha Badal C.,
Zeikus J. Gregory
Publication year - 1989
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260340304
Subject(s) - maltose , starch , amylase , chemistry , raw material , food science , enzyme , biochemistry , chromatography , organic chemistry
An improved method is presented for producing high maltose conversion syrups from liquefied and raw starch. It comprises saccharifying the starch at higher temperatures than presently used with environmentally compatible thermostable β‐amylase and other thermostable enzymes.