This chapter presents the state-of-the-art starch hydrolysis, focusing on the elaboration of the most valued and commercialized products, in which syrups stand out. This is an area of technical knowledge where little literature is available and where

The use of alginate and chitosan polymer in the immobilization of Aspergillus oryzae ATCC 3940 fungal crude enzyme extract (CEE) amylase was presented. The assembly results change in the application of optimal pH and temperature hydrolysis to convert

Enzymes are versatile catalysts largely used in industry. The starch industry-considered in terms of either starch extraction from corn (raw material) or starch modification (baking and syrups production)-uses huge amounts of enzymes (glucoamylase,

Starch is found widely in nature and is the most important energy source for human nutrition. It consists of amylopectin (α-1, 4 linked glucan and α-1, 6 linked branches) and amylose (α-1, 4 linked glucan). The physicochemical properties of natural

The South African cane sugar mills use a thermostable amylase enzyme (produced by genetically modified strains of Bacillus licheniformis) to control seasonally high starch levels in juice. The recommended point of application of the enzyme is the

In this paper, α-amylase from Bacillus subtilis was successfully immobilized on three supports. First, α-amylase was immobilized on cloisite 30B via the adsorption method. Then cloisite 30B was activated with tosyl chloride and epichlorohydrin. These