An enzymatic process is developed to rice starch maltose syrup production and high-protein byproduct simultaneously from materials that contain starch and protein. In the rice starch maltose syrup production process, the slurry of milled starting material is first liquefied with α-amylase and then centrifuged. The precipitated fraction is recovered as high-protein flour. The supernatant fraction was then saccharified with β-amylase and debranching enzyme (isoamylase or pullulanase) simultaneously to produce high-maltose syrup at various conditions. The yield of high-maltose syrup is affected by temperature, pH, DE values of liquefied starch, different enzyme combinations and varieties of starting materials.


Rice starch sample was converted into maltose syrup with comparison to corn starch sample. The conversion was carried out by both liquefaction using α-amylase and saccharification using β-amylase and pullulanase. Above is the introduction of rice starch maltose syrup production by enzymatic conversion.