making glucose syrup from starch

Lacustral · 2005-05-18T14:29:47+00:00

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

May 18, 2005 41 Replies

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dug88 21 years ago

sucrose is not dextrose beet sugar cane sugar corn sugar fruits sugars all have their own specifics

looking for alternatives go to a diabetics site. they have made a science of it.

and they did a better display of the promises, values, and problems of it all. beer is not exactly the site to learn about what takes a diabetic a lifetime to learn.

yes somewhere in history they had discovered how to convert lead into gold.

either i am a space cadet or you are. i hope it is me.

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Bob 21 years ago

This is a long thread, and I may have missed something, but some thoughts...

Why not use ordinary sucrose? If your main concern with fructose is the corn issue, then sucrose -- ordinary table sugar -- should be ok.
If you really want something extra-pure, why not get some pharmaceutical grade glucose (dextrose). Ask your pharmacist. (If you have connections with someone who works in biological research, you might check with them, too.)

bob

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