[email]electrodevo@gmail.com[/email] wrote:[color=blue]
>Just FYI: I Googled and found this book:
>[url]http://www.fao.org/icatalog/search/dett.asp?aries_id=7490[/url] -- from the
>Food and Agriculture Organization of the United Nations which details
>how to make maltose syrup from cassava starch using cottage methods and
>cereal grain enzymes (which the two above are).[/color]

I'm gluten intolerant, so I can't use the cereal grain enzymes. A lot
of saccharification enzymes are from bacteria and fungus which would
probably be OK.
[color=blue]
>Either way, such procedures
>in this book may be a better way of producing an allergy-free sugar
>syrup (which is your purpose, right?)[/color]

yup - from cassava (tapioca) or arrowroot starch. I have a pretty intense
corn allergy by the way - 1/16 of a grain of corn made me severely ill for
several days, and 2 tbsp. of fructose - which has about the same amount of
corn protein - also made me quite sick. Fructose is made from corn syrup,
so I'm quite sure that corn syrup is not OK.
[color=blue]
>Further comments: Maybe some of the more scientific folks can comment
>on amyloglucosidase aka Beano. This enzyme has been used to make "light
>beer", it's very good supposedly at breaking down complex carbs, and
>has a better active temperature range (40C or below).[/color]

That's interesting! I was wondering about Beano :) Easy to get it :)
I have the impression that amylglucosidase is used together with other
amylases, it's the final step after other amylases have been at the
starch.

Laura