muha ) wrote:
>You do not need pancreatic enzymes. Amylases are present in germinating
>grains - like malted barley. That is how rice syrup is made - there are
>no simple sugars in rice, before you add malt to break down the rice
>starch.

I can't eat grains, so I'm planning to start with a non-grain starch, like
tapioca starch or arrowroot starch. So I need to add some kind of amylase
enzyme.

Does the hydrolysis with sulfuric acid that you mentioned, leave residues
that are inedible?

thanks
Laura

>Lacustral wrote:
>> I'd like to make my own glucose syrup, using enzymes - can somebody
>help
>> me with the process? Apparently you use alpha and beta amylases -
>they
>> use them in beer brewing sometimes, but I might look for amylases
>> from bacteria & fungi, rather than the pancreatic enzymes that are (I

>> think) used in beer brewing.
>>
>> I've read that you cook a starch/water mixture, keeping it at 150 F
>> somehow (what's a good way to keep a constant temperature?) and at
>pH
>> about 5.5-5.6. I guess i could lower the pH with cream of tartar if
>> necessary.
>>
>> I'm allergic to corn & somewhat fructose intolerant, and syrup
>> from starch should have very little fructose in it.
>>
>> laura