An Overview on Starch Processing and Key Enzymes

Abstract

Starch makes an important component of human and cattle diets. A large portion of our food and fodder originates from them. In addition, chemically or enzymatically processed starch is used as a variety of products such as starch hydrolysates, glucose syrups, maltose, fructose, starch or maltodextrin derivatives or cyclodextrins. These enzymes for starch processing exist in natural resources and are categorized as (i) endoamylases, (ii) exoamylases, (iii) debranching enzymes, and (iv) transferases; on the type of reaction, they catalyze. The individual category and their corresponding enzymes are discussed in detail in this chapter. The aim of this chapter is a general study of these enzymes’ operation in various industries for the production of newly refined starch. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2023.