Hydrolysis of starch from different plant sources by fungal enzymes.

Syrups and sugars used extensively in the manufacture of food products are \nobtained by partial or complete hydrolysis of root and cereal starches. Composition \nof starch hydrolysates varies with the hydrolytic agents employed and the \nextent of hydrolysis. Acid hydrolysis is a random action and the composition of \nresultant syrup is dependent on the degree of conversion. On the other hand, \nenzymatic hydrolysis is a patterned action, the composition of resultant hydrolysate \nmay be varied over a considerable range by the selection of enzyme. The three \nimportant amylolytic enzymes viz., a-amylase, p-amylase and amyloglucosidase \n(glucamylase) show distinctly different pattern of hydrolysis. Individual saccharides \npresent in the hydrolysates contribute not only to the chemical composition of the \nfinished products but also is responsible for its physical properties. The major type \nof enzyme preparation available for industrial saccharification of starch is \nobtained from malted barley, bacteria or fungi.