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Influence of the Liquefied Starch Composition and pH on the Saccharification at the Obtaining of Maltose Syrup

In this paper the influence of the composition of the liquefied starch and of pH on the quality of saccharification at the obtaining of maltose syrup is investigated. A large number of experiments (68) in various liquefaction conditions show that Dextrose Equivalent (DE) and the composition in hydrolysis products with Degree of Polymerisation higher as four (DP ≥4) in the liquefied starch have a strong influence on the saccharification products, mainly on the maltose content in the maltose syrups. The liquefied starch with DE lower as 25 has smaller amounts of DP ≥4 (40 to 60%), whereas the liquefied starch with DE between 25 and 27 has high amounts of DP ≥4 (60 to 80%). For the production of maltose syrups, the liquefied starch must have DP ≥4 in high percentage (≥70%); the optimal yield in maltose at saccharification is attired when the proportion of DP ≥4 is 70%. pH influences strongly the enzymatic activity of the enzyme Optimalt BBA used at saccharification; the pH interval for the obtaining of maltose syrups is 4.7 to 5.4. The saccharification at lower or higher pH doesn’t allow the obtaining of maltose syrups.