Question

Production of DE glucose syrup using glucoamylase has shortcomings as an object of commerce.

(a) True

(b) False

The question was asked in an internship interview.

My doubt is from High Fructose Corn Syrups and use of Immobilized Raffinase, Invertase and Lactase in division Immobilized Enzymes and their Uses of Enzyme Technology

Answer 1

The correct option is (a) True

To elaborate: D-glucose has 70% sweetness of sucrose and is comparatively insoluble. 97 DE glucose must be either kept warm to prevent crystallization or dilute the concentration to avoid microbial interactions. On the contrary, Fructose is 30% sweeter than fructose and twice as soluble as glucose at low temperatures so a 50% conversion of glucose to fructose overcomes both problems giving a stable syrup that is as sweet as a sucrose solution of the same concentration. Hence the above statement is true.