Enzyme+Production+of+Glucos+Syrup

The glucose found in syrup is effectively made mainly with the help of enzymes. Enzymes are lots of amino acids bound together and then complexly bound even further (see pic below). Hundreds of foods that you find in stores nowadays have some sort of sweetener in them and have been replacing sugar with high fructose corn syrup which is much cheaper and yet it is still very sweet. Corn is one of the main things that is used with enzymes because it has many substrates which can be broken down for the really sweet taste. So this goes to show that this is a huge industrial business having to sweeten all these foods.
 * __Glucose made with Enzymes__**

Such an enzyme that increases the rates is one called //amyloglucosidase also called glucoamylase.//
 * __Which enzyme is commonly used?__**

Glucoamylase structure

http://www.lsbu.ac.uk/biology/enztech/glucose.html This is a great complex site on the enzyme(//amyloglucosidase)// used in creating glucose/fructose syrup.

This enzyme acts on starches, breaking them down from their poly-saccharide state into smaller monosaccharide states.

The process of making these sweeteners used to use acids but have been replaced with enzymes which cause there to be a huge saver of steam and salts by up to 50%. Also using these enzymes have caused the production of the sweeteners to increase by up to 90% more than an acid woudl produce. Enzyme-Produced glucose is higher in dextrose and maltose content than acid-produced glucose, which normally has a higher percentage of dextrin.
 * __What used to be used before enzymes?__**

http://www.corn.org/sweeteners.htm This site contains good pictures and information on some of the different products that are produced by these enzymes.**
 * __What are some of the products of the enzyme glucoses?__