folding acid method

The acid method uses inorganic acid as a catalyst to hydrolyze starch, firstly generating intermediate products such as dextrin, maltose and other oligosaccharides - oligosaccharides, and finally generating monosaccharides such as glucose. There are pressurized tank method for batch operation and pipeline method for continuous operation.

Foldase

The enzymatic method uses amylase to hydrolyze starch. Starch is first liquefied by liquefaction enzyme to generate intermediate products such as dextrin, and then saccharified by saccharification enzyme to generate maltose and glucose. In this way, it is called the whole enzymatic method because it is completely hydrolyzed with enzymes. Using liquefaction enzyme and saccharification enzyme, also known as double enzyme method.

folded acid enzyme conjugate method

The acid enzyme combination method adopts acid liquefaction, enzymatic saccharification, and mutual combination. The product obtained from starch saccharification is starch confectionery. Usually the degree of hydrolysis or saccharification, measured by glucose equivalent (DE value for short) is the characteristic index of starch confectionery. Starch sugar products include syrup, syrup powder, crystalline sugar, etc. In addition to high-purity crystalline sugar products, most of them are mixed sugar products based on glucose, maltose or fructose. It can be directly used as a sweetener, or used as an ingredient in the food industry, as a glycogen base material for industrial fermentation in the pharmaceutical industry.