Optimization of Saccharification Conditions of Syrup for Brewing Produced by Wheat β-Amylase

This paper studied the use of a starch enzyme(wheat β-starch enzyme) instead of the traditional technology using of barley β-starch enzyme in saccharification of starch liquefaction liquid to produce syrup for brewing.Meanwhile,effects of some factors on maltose content,such as added amount of wheat β-starch enzyme,saccharification temperature,pH value,and saccharification hours,were discussed.These studies concluded the optimum conditions combined with economic benefit which wheat β-starch enzyme added 0.010%(m/m),saccharification temperature at 60 ℃,pH value 5.5,and saccharificate for 24 hours.