Dextrose and Maltose Syrup Flashcards
(11 cards)
What are dextrose and maltose syrups?
Commercial products rich in dextrose and maltose but also contain other sugars and dextrins.
Specifications vary by supplier and they are typically produced from maize.
What enzymes are used to produce starch-derived syrups?
- α-amylase
- β-amylase
- Amyloglucosidase
- Pullulanase
More details on amyloglucosidase and pullulanase are found in the Mashing Process lesson.
What types of sugars do starch-derived syrups typically contain?
- Glucose
- Maltose
- Maltotriose
- Maltotetraose
- Larger dextrins
They are usually named after the most plentiful sugar.
What are the two chiral forms of glucose?
- Laevo-glucose (L-glucose)
- Dextro-glucose (D-glucose)
Dextrose is the naturally occurring form of glucose.
True or False: Dextrose and glucose are used interchangeably in brewing.
True
To brewers who are not biochemists, glucose is considered dextrose.
What issue can arise when using syrups high in glucose during fermentation?
Stuck fermentations
Yeast may use up glucose and be unable to adapt to ferment other sugars.
What is the main sugar in maltose syrup?
Maltose
Maltose is a disaccharide composed of two glucose units.
Which enzyme is used alongside β-amylase to produce maltose syrups?
Pullulanase
Pullulanase is also known as limit dextrinase.
What is the typical maltose content in high maltose syrups?
Around 50% maltose
Very high maltose syrups contain about 70% maltose.
Why should one not rely solely on the name of the syrup when purchasing?
Suppliers can call their syrups whatever they like
A syrup labeled as high maltose may have a lower maltose proportion than another.
Fill in the blank: The term _______ refers to the sugar levels in some commercial sugar syrups compared to worts.
Dextrose equivalent (DE)
Explanation of DE is provided later in the lesson.
