Guzmán-Maldonado H, Paredes-López O
Instituto Nacional de Investigaciones Forestales y Agropecuarias (INIFAP-CAEB), México.
Crit Rev Food Sci Nutr. 1995 Sep;35(5):373-403. doi: 10.1080/10408399509527706.
This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzymes, which act on the alpha-1,6 linkages; the isomerases which convert glucose to fructose; and the cyclodextrin glycosyltransferases which degrade starch by catalyzing cyclization and disproportionation reactions. This work mainly discusses the enzymatic processes for the manufacture of maltodextrins and corn syrup solids, including the production, both batch and continuous, of glucose syrup, and the processes to obtain sweeteners, such as maltose and 42, 55, and 90% high-fructose corn syrups. It highlights the novel production of Schardinger's dextrins: the alpha-, beta-, and gamma-cyclodextrins, consisting of six, seven, and eight glucose monomers, respectively. New products are emerging on the market that can serve as fat and oil substitutes, moisture-retention compounds, crystal-formation controllers, stabilizers for volatile materials like flavors and spices, or products for the pharmaceutical industry. As a result, particular attention is given to functional properties and applications of the above-cited compounds.
本综述提供了有关淀粉及其分子组成、常见和潜在来源以及制造工艺的最新信息。它还涉及参与淀粉水解的五类酶：内切淀粉酶和外切淀粉酶，它们主要作用于α-1,4糖苷键；脱支酶，作用于α-1,6糖苷键；异构酶，将葡萄糖转化为果糖；以及环糊精糖基转移酶，通过催化环化和歧化反应降解淀粉。这项工作主要讨论了制造麦芽糊精和玉米糖浆固体的酶促过程，包括间歇式和连续式生产葡萄糖糖浆，以及获得甜味剂的过程，如麦芽糖、42%、55%和90%的高果糖玉米糖浆。它突出了新型的施氏糊精的生产：α-、β-和γ-环糊精，分别由六个、七个和八个葡萄糖单体组成。市场上正在出现一些新产品，它们可以用作脂肪和油的替代品、保湿化合物、晶体形成控制剂、香料和调味料等挥发性物质的稳定剂，或用于制药行业的产品。因此，特别关注上述化合物的功能特性和应用。
