PREPARATION OF HIGH PURITY MALTOSE SYRUPS FROM MAIZE STARCH BY ENZYMES

Enzyme properties of heat-resisting α-amylase and fungal-α-amylase were studied. Maize starch was hydrolyzed by heat-resisting α-amylase, and DE value of production was 16.5% lastly, then 0.311g/mL high purity maltose syrups which contained 0.017g/mL glucose and 2.7% dextrin were obtained by fungal-α-amylase after reaction for 21h under optimum conditions.