Tag: Enzymatic conversion

High-fructose corn syrup, produced by converting glucose to fructose, became commercially widespread following the development of immobilized glucose isomerase in the 1970s. This biochemical process is a perfect example of isomerization, revealing the chemical manipulation behind many common sweeteners.

High-fructose corn syrup (HFCS) was first produced in 1957, confirming that fructose can be manufactured and is not solely a product of nature. The process involves several steps to convert other carbohydrate sources into this sweet-tasting monosaccharide.

According to industrial sources, the commercial production of glucose from starch relies on a multi-step enzymatic process that achieves a glucose yield of around 98% or higher, showcasing the efficiency of modern techniques. This guide explores the detailed methods, comparing industrial enzymatic hydrolysis with traditional acid-catalyzed hydrolysis to explain how this fundamental carbohydrate conversion is achieved.

Isomaltulose, a slow-release carbohydrate, is naturally found in small amounts in honey and sugarcane juice. Its large-scale production relies on a highly efficient enzymatic process that rearranges the molecular structure of sucrose, offering a valuable alternative to traditional sugars.

Starch, a complex carbohydrate produced by plants for energy storage, consists of numerous glucose units linked together. Whether in the human body or an industrial plant, this complex polymer must be broken down in a process called hydrolysis to explain exactly how is glucose made from starch. This conversion is a fundamental process in biochemistry and food manufacturing, essential for producing sweeteners and biological energy.

The human body, along with many industrial processes, relies on the conversion of complex carbohydrates into simpler sugars for energy and manufacturing. The process that answers the question, "How do you turn starch into glucose?" is hydrolysis, which essentially uses water to break down the long chains of glucose molecules that make up starch. This article will delve into the scientific principles and practical methods used for this fundamental chemical transformation.

While the name "fibre syrup made from sugar" might suggest a simple process, most commercial varieties are actually produced from natural starches like corn or tapioca through enzymatic conversion, while some are derived from sucrose via a similar process. This manufacturing method transforms carbohydrates into beneficial, non-digestible fibres, creating a low-calorie alternative to traditional sugars.

While allulose is found in small amounts in nature, with up to 90% being excreted unchanged from the human body, commercial versions rely on a different, more scalable process. The main starting material is fructose, which undergoes an enzymatic conversion to create the final, low-calorie sweetener.

Cellulose is the most abundant organic polymer on Earth, yet humans cannot digest it. While this structural component of plants has long been inaccessible as a food source, a significant biotechnological question emerged: can you convert cellulose to starch? Recent scientific breakthroughs have shown that this conversion is indeed possible through innovative enzymatic processes.

Less than 10% of the calories of table sugar, allulose is a rare sugar that exists naturally in only trace amounts in a few select foods. Due to its limited natural occurrence, commercial production is necessary, and in the USA, this typically involves converting fructose from corn into allulose through a specialized enzymatic process.