COMPARISON OF SOME COMMERCIAL ENZYMES USED IN THE PRODUCTION OF HIGH - MALTOSE SYRUP FROM CORN STARCH.

A comparison was made between two commercial enzymes (Optimalt BBA and Secura) which are used in the production of commercial high maltose syrup which is widely used in the food and chemical industries .The comparison included the reaction mechanism for each of the two enzymes and the time required to obtain high maltose. At constant concentrations of the reaction material 30% with the stability of the rest of the operating factors such as pH 5.3 and temperature 60, and the reaction material was free from any inhibitors or catalysts for enzymes, and the changes were followed through the results of the HPLC device by determining the percentage of high maltose syrup that is obtained It is applied to each enzyme to judge the efficiency of each enzyme in the production process, as well as the commercial advantage of each enzyme over the other.The results showed the superiority of the Secura enzyme in activity and efficiency over the Optimalt BBA enzyme, as the percentage of maltose in the syrup reached more than 80% maltose with the use of a smaller amount of enzyme and in a much less time than the time required for the Optimalt BBA enzyme.Which gives excellent superiority to the Secura enzyme in the production of very high maltose syrup.One enzyme in the fluidization phase, Spezyme Power LIQ, was used for both enzymes to ensure standardization of all parameters that might affect the results.