抄録
Recent development of various maltose production methods coupled with findings of new amylases has been enlarging maltose application field both for food and medical use. Authors reviewed this progress and introduced various maltose production methods from the industrial point of view. Maltose production method or procedure can be divided largely into two parts; one is saccharification process where hydrolyze starch to maltose utilizing amylase and the rest is separation or purification process to give high purified maltose more than 95% maltose content utilizing several purification methods such as adsorption and separation, precipitation by organic solvent, separation by membranes and crystallization. New enzymes from microorganisms like α-amylase, β-amylase and α-1, 6-glucosidase are discovered in these 10 years. Okada and co-workers first clarified microbial β-amylase, Harada and co-workers found interesting isoamylase from Pseudomonas sp ., authors discovered α-amylase from Streptomyces which can produce maltose more than 75% from starch, but it can be said that combination of saccharification and purification is necessary to produce high purity of maltose in industrial scale. Feasibility of all the maltose production methods are discussed.
