AMYLOLYTIC ENZYMES AND PRODUCTS DERIVED FROM STARCH - A REVIEW

This review provides current information on starch and its molecular c omposition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydroly sis of starch: the endo- and exoamylases, which act primarily on the a lpha-1,4 linkages; the debranching enzymes, which act on the alpha-1,6 linkages; the isomerases, which convert glucose to fructose; and the cyclodextrin glycosyltransferases, which degrade starch by catalyzing cyclization and disproportionation reactions. This work mainly discuss es the enzymatic processes for the manufacture of maltodextrins and co rn syrup solids, including the production, both batch and continuous, of glucose syrup, and the processes to obtain sweeteners, such as malt ose and 42, 55, and 90% high-fructose corn syrups. It highlights the n ovel production of Schardinger's dextrins: the alpha-, beta-, and gamm a-cyclodextrins, consisting of six, seven, and eight glucose monomers, respectively. New products are emerging on the market that can serve as fat and oil substitutes, moisture-retention compounds, crystal-form ation controllers, stabilizers for volatile materials like flavors and spices, or products for the pharmaceutical industry. As a result, par ticular attention is given to functional properties and applications o f the above-cited compounds.