Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup

Extremely high maltose syrup was enzymatically produced from broken rice. In the production of extremely high maltose syrup,thermal-stable α-amylase,barley-derived β-amylase and pullulanase were used. Orthogonal array design was employed to study the process conditions including amounts of these three enzymes and post-saccharification DE value,and the results showed that the optimal levels of amounts of thermal-stable α-amylase,barley-derivedβ-amylase and pullulanase and post-saccharification DE value were 0.20,0.50 kg/t and 1.05 kg/t material and around 48%,respectively. Meanwhile,the sugar composition of the prepared product was analyzed by high performance anion-exchange chromatography (HPAC).