LARGE-SCALE PREPARATION OF CRYSTALLINE GLUCOSE FROM RAW STARCH IN CORN FLOUR

Starch in considerable amount is lost during its purification from raw materials. Further, purification costs energy and time. To avoid thes e, starch in corn flour was hydrolyzed by the synergistic action of al pha-amylase and glucoamylase while avoiding high temperature gelatiniz ation and liquefaction processes. When 1600 g (16 %, W/W suspension) a nd 4000 g (40%, W/W suspension) corn flour was hydrolyzed and purified , 76.0% and 50.2% glucose yields were obtained. The residues obtained were rich in protein and minerals.