In article >, 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

Only thing that I think is even remotely possible is using koji to convert
starces to glucose. Search web with words amazake (sweet sake), sake, koji
and 'Aspergillus oryzae'.

for example http://olen.eng.ohio-state.edu/sake/Ch5.htm But I would
incubate in a lower temperature (35-40 C ?) for something like 1 day
first and then increase to 65 C for 12 hours.


seismo malm