PROCESS FOR PRODUCING HIGH PURITY MALTOSE

摘要

1,232,645. Enzyme preparation of maltose. HAYASHIBARA CO. 28 June, 1968 [30 June, 1967], No. 30998/68. Heading C2C. Maltose is prepared by liquefying a starch slurry by heating or treating withα-amylase, then saccharifying the liquefied starch with #-amylase together with one or more varieties ofα-1,6-glucosidase, and isolating maltose from the saccharified solution. Theα-amylase is preferably also included with the saccharifying enzymes. Theα-1,6-glucosidase may be pullulanase, an enzyme preparation from Aerobacter aerogenes, or an isoarnylase derived from Pseudomonas Sp. (e.g. Ps.amyloderamosa), these enzymes preferably being employed together. The maltose is isolated by conventional procedures (e.g. concentration, decolorizing and crystallization), preferably after removal of impurities with ion exchange resin.