Application of Maltogenase and β-Enzyme to the Production of Maltose Syrup

The effect of liquefaction degree on saccharification of Maltogenase and β-enzyme and the effect of raising dosage of saccharifying enzymes on the maltose content are studied in this paper. The combination of Maltogenase ,β-enzyme is also studied. Based on the above experiments, the liquefaction degree has a profound effect on saccharification; the combination of Maltogenase, β-enzyme is found to be able to increase maltose content effectively.