Amylolytic enzymes and products derived from starch: a review.

Abstract:

:This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzymes, which act on the alpha-1,6 linkages; the isomerases which convert glucose to fructose; and the cyclodextrin glycosyltransferases which degrade starch by catalyzing cyclization and disproportionation reactions. This work mainly discusses the enzymatic processes for the manufacture of maltodextrins and corn syrup solids, including the production, both batch and continuous, of glucose syrup, and the processes to obtain sweeteners, such as maltose and 42, 55, and 90% high-fructose corn syrups. It highlights the novel production of Schardinger's dextrins: the alpha-, beta-, and gamma-cyclodextrins, consisting of six, seven, and eight glucose monomers, respectively. New products are emerging on the market that can serve as fat and oil substitutes, moisture-retention compounds, crystal-formation controllers, stabilizers for volatile materials like flavors and spices, or products for the pharmaceutical industry. As a result, particular attention is given to functional properties and applications of the above-cited compounds.

journal_name

Crit Rev Food Sci Nutr

authors

Guzmán-Maldonado H,Paredes-López O

doi

10.1080/10408399509527706

subject

Has Abstract

pub_date

1995-09-01 00:00:00

pages

373-403

issue

5

eissn

1040-8398

issn

1549-7852

journal_volume

35

pub_type

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