Lacustral wrote:
> Robert Hinterding ) wrote:
>
>>>I read on the net that acid hydrolysis of starch isn't done much any more
>>>because the enzyme hydrolysis is more complete - results in more glucose.
>>My understanding is the reverse to what you say, but I have not looked
>>into it very deeply.
>
> What's the source of your understanding? I read something about the acid
> hydrolysis being the older process - not used much anymore because it's
> less complete; also not very clean results, high saltash content. Maybe
> this was about hydrolysis of corn starch. Corn starch has a high protein
> content, I think the tapioca starch is purer - so maybe the acid method
> would work OK on tapioca starch. Where does one get sulfuric acid and
> lime (that's what CaCO3 is?) that one would be confident in eating the end
> products of the reaction?
>
Sorry, you were right. I found the article and re-read it. Have a look
at the following link which explain the process, the enzymes used and at
what temperatures they are used.
http://www.lsbu.ac.uk/biology/enztech/starch.html

>
>>The other thing is that each enzyme has a temperature at which it works
>>best, so holding it at just one temperature is probably not the best way
>>to do it.
>
> The alpha and beta amylases work at similar temperatures. 150 F is a
> compromise.
>
In brewing this compromise is used to get a specific result in terms of
the ratio
fermentable and unfermentable sugars. You want all glucose, so the
compromise is not what you want.

Also the optimal temperature of the enzyme depends on where the enzymes
comes from, which grain or organism. Some of the bacterial
alpha-amylase will tolerate 100C.

To find the chemicals and enzymes, you will need to find enzyme
suppliers and chemical suppliers in your country. Also you will
want quantities very much smaller than they are used to supply.

Robert