Production of dextrose and maltose syrups using an enzyme derived from rice
AssigneeMiller Brewing Company
InventorsWilliam F. Line, Vinod K. Chaudhary, Etzer Chicoye, Robert J. Mizerak
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Abstract
A sugar syrup is prepared by saccharifying a liquefied starch hydrolyzate at a pH of about 4 to about 5.5 and a temperature above 55.degree. C. with a heat stable, aciduric, pullulanase obtained from rice and an .alpha.-1,4 carbohydrase. The pullulanase employed is substantially free of maltase and transglucosidase activity. In one embodiment, a dextrose syrup is prepared by saccharifying a thinned starch hydrolyzate with glucoamylase and the rice pullulanase. Maltose syrup is prepared using the rice pullulanase and a maltogenic enzyme.
Claims4
In the method of preparing a sugar syrup from starch which comprises saccharifying a liquified starch hydrolyzate with an enzyme system which includes an .alpha.-1,6 debranching enzyme and an .alpha.-1,4 carbohydrase at a pH of about 4 to about 5.5, and a temperature of above 55.degree. C. to about 65.degree. C., the improvement which comprises employing as the .alpha.-1,6 debranching enzyme a heat-stable, pullulanase derived from rice, said pullulanase being essentially free of interfering maltase and transglucosidase activity.
Dependencies are inferred from the claim text.