Production of Maltose from Starch by Simultaneous Action of beta‐Amylase and Flavobacterium Isoamylase

Debranching isoamylase was prepared by fermentation of Flavobacterium sp., and purified. Soybean ß‐amylase was extracted from defatted soybean meal and purified. 1.6, 4.0, 6.6. and 9.1% DE liquefied corn starch was prepared by bacterial α‐amylase. The mixture of liquefied starch. Flavobacterium isoamylase, and soybean ß‐amylase was incubated at 40 C, pH 6.0, for 46 h. The maximum yield of hydrolysates from 1.6 and 4.0% DE substrates was maltose, and a considerable amount of maltotriose, but no detectable glucose. 6.6 and 9.1% DE substrates also produced largest amounts of maltose with moderate maltotriose, and small amounts of glucose also formed during hydrolysis. With the increase of DE of the substrate the yield of maltose decreased and the yield of glucose and maltotriose increased.