Enzymatic hydrolysis

Topic Progress:

Biochemical catalysis by enzymes can hydrolyse starch in very specific ways.

The role of α-amylases


α-Amylase breaks the starch chain in such a fashion as to produce only minor amounts of low and medium molecular weight sugars but major amounts of soluble higher saccharides.

The role of β-amylases


β-Amylase breaks the starch chain at every other unit bond, producing optimal quantities of the disaccharide maltose.

The role of glucoamylases


Glucoamylase hydrolyses the starch chains unit by unit, producing large amounts of dextrose in the hydrolysate.

The role of isoamylases and pullulanases


Pullulanase or isoamylase hydrolyse the branching points of amylopectin allowing higher maltose and glucose yield.

Current processes use thermostable bacterial α-amylase in the first step breaking down the starch into oligosaccharides, which are then broken into glucose molecules by use of fungal glucoamylase.

September 20th, 2016|Uncategorised|Comments Off on Enzymatic hydrolysis

About the Author:

Dr Michael Radeloff is a carbohydrate chemist from Hamburg University. He held several international management positions in the starch industry in R&D, Product Development and Marketing. Michael is the owner of Thales-Consult Berlin, a long established consultancy specialised in renewable agricultural raw materials, their derivatives and applications. The consultancy services are addressing client product development strategies, are analysing market opportunities, provide technical product application assessments and develop in-house customer training programmes.

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