The problem here seems to food intollerances - corn and fructose.
You say you can't eat grains - does that mean all grains or just some of
them?

Mashing a starch with enzymes (need both alpha and beta amylases), is
not a very good solution as there are some problems.

First - a mixture of sugars will be produced, including fructose and
fructans.

Second - And you need to consider the gelatinisation temperature of the
starch and this varies with its source. Rice has a high gelatinisation
temperature, tapioca and potato have low gelatinisation temperatures.
The starch needs to be gelatinised before the enzymes can easily convert
the starches to sugars.


Glucose syrup is mainly produced by acid hydrolysis of corn or wheat
starch, but can use any starch. You can find information about the
process on the web.

Some sugars in Europe are produced from sugar beet, so it may be
possible to locate a glucose syrup made from this.

Making glucose syrup yourself is not going to be easy.


Lacustral wrote:
>
> 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
>
>