function of alpha amylase and gluco amylase enzymes during production of high fructose syrup

function of alpha amylase and gluco amylase enzymes during production of high fructose syrup

High fructose syrup is made from glucose, which is converted from starch. The basic process of producing high fructose corn syrup is that dextrin can be formed from starch slurry catalyzed by -amylase. Dextrin is catalyzed by glycosylase to form glucose. Under the catalysis of glucose isomerase, the molecular structure of glucose changes, which is called glucose isomerization. Glucose is isomerized to form fructose. However, not all glucose is isomerized into fructose. This is because the glucose isomerase catalyzing efficiency peak (temperature is 60 ~ 70 ℃), the ratio of glucose into fructose and only 53.5% ~ 56.5%, and to attain balance and the catalytic reaction takes a long time. So the ratio of glucose to fructose in production is actually only 42 to 45 percent, and the rest is still glucose. That is, the product is actually a mixture of glucose and fructose, called fructose syrup. If the fructose in HFCS is separated from the glucose, the separated glucose is isomerized again, and so on many times, the final mixture of fructose content can reach 70% ~ 90%, such a mixture is called high fructose syrup.