Maltulose Formation During Saccharification of Starch

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Abstract
Maltulose precursors are produced due to chemical isomerization of the reducing end glucose units during enzyme liquefaction and autoclaving of starch in the enzyme‐enzyme process of glucose manufacture. The precursors are hydrolyzed during subsequent saccharification with amyloglucosidase to form maltulose as one of the products. Temperature, pH and DE of the liquefied starch during autoclaving and α‐amylase treatment are important factors in controlling precursor formation, low temperature, low pH and low DE resulting in less maltulose formation. Acid liquefaction prior to saccharification does not result in maltulose precursor formation. Blocking of the reducing end glucose unit by hydrogenation to sorbitol prevents the formation of maltulose; maltitol is produced instead.