Starch & Sweetners

Sweeteners is one of important outlet for processing starch downstream product. In the USA starch sweeteners in the form of High Fructose Syrup has replaced the traditional cane sugar and the same trend can be seen everywhere in the world. Starch of any origin can be transformed into the classic 42 DE syrup for sweets, into high maltose syrup for beer, into high fructose syrup for soft drinks and as an industrial substitute for cane and beet sugar in general.

Enzyme is widely used in both the starch-processing industries to hydrolyze (break down) large starch molecules into simple sugars. Typically, this hydrolysis of starch to simple sugars is accomplished by using a two-step, enzyme-catalyzed process called liquefaction and saccharification.

Chemzyme is dedicated to deliver novel efficiency & customized enzyme solutions for converting starch to sweeteners.

Thermostable α-amylase	Liquid	Thermostable α-amylase is a kind of incision amylase. It can randomly hydrolyze α-1.4 glycosidic bonds of starch, soluble dextrin and oligosaccharide. After this action, with the viscosity fall, the gelatinized starch will turn into liquefied starch then be hydrolyzed to produce dextrin, a small amount of glucose and maltose.
Glucoamylase	Liquid	Glucoamylase enzyme hydrolyzes terminal 1,4-linked alpha-D-glucose residues successively from non-reducing ends of amylose chains to release free glucose.This fermentation also possesses the ability to hydrolyze alpha-1,6-glucose linkages in isomaltose and dextrins.
Fungal α-amylase	Liquid	Fungal α-amylase enzyme hydrolyzes 1,4 alpha glucosidic linkages inm amylose & amylopectin. Gelatinized starch is broken down to dextrins and olgisacharides and prolonged reaction results in the formation of maltotriose & large amounts of maltose.
β- amylase	Liquid/ Powder	β-amylase enzyme is an exo-amylase that catalyzes the release of successive maltose units by hydrolyzing 1,4,-Alpha D glucosidic linkages from the non reducing end of dextrain chain. β-amylase is essentially free from alpha amylase activity and therefore produce maltose with virtually no glucose formation.
Pullulanase	Liquid	Pullulanase enzyme hydrolyzes the α-1,6-glucosidic linkages of the starch to produce straight chain polysaccharides containing 1, 4-α-D-glucoside bond, effectively act on branched chain starch and work with other enzymes (glucoamylase,fungal alpha-amylase). So, the enzyme can quicken reaction speed and improve the content of glucoamylase and maltose.