| 摘要 |
1,130,398. Enzyme hydrolysis of starch. HAYASHIBARA CO. Ltd. 7 July, 1966 [8 July, 1965], No. 30656/66. Heading C2C. [Also in Division C3] Preparation of high maltose content syrup by treating a preliminarily liquefied starch solution with an enzyme extract solution (consisting mainly of #-amylase) obtained by extraction of wheat bran with water at a temperature of 20-40‹ C. The liquefied starch solution may be obtained by a preliminary liquefaction of an emulsion of starch, e.g. refined sweet potato starch, with an acid such as oxalic acid or with a liquefied enzyme such as Subtilis enzyme. The enzyme extract solution is prepared by treating a portion of each specified wheat bran with four times its weight/ volume of water for a specified time and then separating the extract liquid. The #-amylase activity of each extract was determined by reference to the quantitative conversion of soluble starch to maltose. The saccharification of starch to maltose using an extract of Canadian wheat bran at a pH. of about 5 to give products of D.E. about 50 containing specified amounts of maltose, maltotriose, maltotetraose, glucose and dextrin is described. According to a further aspect of the invention saccharogenic enzyme extracts, obtained by solid culture of micro-organisms such as Aspergillus or Rhizopus (e.g. Rhizopus formosensis or Rhizopus No. 47) on the extracted residues of the above-mentioned wheat bran, may be used to prepare dextrose solutions with a D.E. of 98%. |
