Abstract:
The use of starch can roughly be
classified into two, one is to apply
hydrolytic reaction and the other is to
use starch as it is.
Starch is hydrolyzed into either
glucose, a constituent unit, or dextrin
composed of several pieces of glucose;
and in the latter case the kind of starch
does not exert great influence. Nevertheless,
existence of much protein poses
such problems that the refining of syrup
becomes difficult or fatty acid must be
removed. What particularly plays an
important role in the starch hydrolyzing
industry is the price of raw material.
Therefore, the starch hydrolyzing industry
generally uses the potato starch,
whose price is relatively low.