the start of 19th century starch has been
broken down to glucose with the use of acids. With the advent of
starch hydrolysis has moved away from acids to enzymes.
starch conversion depends upon the
enzymes used and physical properties of starch used in conversion
process can be broadly classified into two steps viz. Liquefaction and
liquefaction a starch suspension containing
40-45% dry matter is gelatinised by raising the temperature to steam
then liquefied by addition of enzymes. Thermostable Alpha amylases
the starch matter to maltodextrin which contain mainly oligosaccharides
Maltodextrin’s are further converted in the next step called
is carried with the help glucoamylase
enzymes which can hydrolyse starch completely to glucose along with
isomaltose as by-products.
Xylanase Enzyme may be used in the liquefaction
process to reduce viscosity of the mash by breaking down xylan’s which
native hemicelluloses in plant matter.
Enzymes are used in Sugar Cane
industry for hydrolysis of Dextrans which pose many fundamental
processing of cane and extraction of juice.