Preparation of starch syrups containing straight chain

摘要

Starch syrups containing a high proportion of straight chain oligosaccharides and polysaccharides are prepared from starches of high amylose content or from amylose isolated from the starch of sweet potato. Alternatively, a straight chain amylose of low molecular weight obtained by the action of alpha 1.6 glucosidase on amylopectin may be used. - The starch paste is gelatinised or liquefied and then treated with an alpha 1.6 glucosidase and a hydrolysis catalyst which may be an organic acid, a mineral acid or an amylase. Hydrolysis can be carried out before or after treatment with the alpha 1.6 glucosidase. - Such syrups have a low viscosity compared to syrups of similar sweetness prepared by normal methods. Thus syrups can be prepared of low dextrose equivalent and low viscosity. In normal syrups the dextrose equivalent is inversely proportional to the viscosity.