Determination of optimum reaction and process control parameters of starch conversion in maltose syrup production

In maltose syrup production, one of the critical processing stages is starch conversion process. During this process, reaction time and enzyme concentrations are two important parameters to obtain standard sugar spectrum. The purpose study is; i) find optimum during ii) determine process control dynamic in production. different amounts beta alpha-amylase enzymes (0.10, 0.15, 0.20 0.25 ml β-amylase; 0.03, 0.05, 0.07 0.09 α-amylase) were used time. pH, Brix sugars (dextrose, maltose, maltotriose (DP3) high (DPN)) determined. It was found that concentration, ratios significantly affect mixture containing β-amylase 0.05 α-amylase determined as value (P≤0.05). maximum gains obtained at 0.1 0.03 α-amylase, 0.2 for dextrose, DP3 DPN, respectively.