Hydrolysis of starch from different plant sources by fungal enzymes.

Syrups and sugars used extensively in the manufacture of food products are
obtained by partial or complete hydrolysis of root and cereal starches. Composition
of starch hydrolysates varies with the hydrolytic agents employed and the
extent of hydrolysis. Acid hydrolysis is a random action and the composition of
resultant syrup is dependent on the degree of conversion. On the other hand,
enzymatic hydrolysis is a patterned action, the composition of resultant hydrolysate
may be varied over a considerable range by the selection of enzyme. The three
important amylolytic enzymes viz., a-amylase, p-amylase and amyloglucosidase
(glucamylase) show distinctly different pattern of hydrolysis. Individual saccharides
present in the hydrolysates contribute not only to the chemical composition of the
finished products but also is responsible for its physical properties. The major type
of enzyme preparation available for industrial saccharification of starch is
obtained from malted barley, bacteria or fungi.