Abstract
In enzymatically liquefied and subsequently saccharified starch solution, some materials often remained insoluble. They contain starch particles which are extremely hard to be solubilized. When their content is high, the resulting saccharified liquid is difficult to be filtered and further purified. This difficulty is a serious concern in commercial production of dextrose. A part of the insoluble starch particles is formed during the liquefaction of starch. Lower temperature than 85°C in liquefaction favors formation of the insoluble starch particles. The other part of the insoluble starch particles comes from the original raw materials. Their contents differ from species to species; the lowest in potato starch and the highest in corn starch. It is also observed that the insoluble starch particles are formed upon heatmoisture treatment of starch. These insoluble starch particles are presumably composed of straight chain molecules of starch.
