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New Process for Production of Ultra High Maltose Syrup from Special Genetically Derived Barley
Author(s) -
Goering K. J.,
Dehaas B. W.,
Chapman D. W.,
Eslick R. F.,
Gramera R. E.
Publication year - 1980
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19800321007
Subject(s) - maltose , maltotriose , hydrolysis , chemistry , food science , glucose syrup , mashing , gluten , starch , retrogradation (starch) , wheat gluten , biochemistry , maltose binding protein , sucrose , amylose , recombinant dna , fusion protein , gene
A process has been developed to produce high maltose syrup from waxy barley. Its low pasting temperature and case of hydrolysis allows complete conversion without conventional cooking and with the use of minimal amounts of malt. Since no cooking is involved the protein is not denatured. Part of the recovered protein is undenatured barley gluten with a protein content of 85–90%. Syrups produced in the laboratory and pilot plant runs have ranged between 3–7% glucose, 58–66% maltose, 16–20% maltotriose and 10–18% higher oligosaccharides. These values shift with different treatments.