Abstract:The flocculent precipitate formed when traditional maltose syrup is exposed to heat or sterilization treatment is a relatively common quality problem, limiting the application of maltose syrup in food and beverage processing. In this study, a water bath at 100°C or sterilization treatment at pH 4.50 to 5.50 showed a minimal effect on the amount of floc produced by heat in maltose syrup and the generation rate of wet sedimentation of maltose syrup solution was approximately 1.50%. The results also showed that the flocs contained crystalline structure in addition to a large number of amorphous regions. The infrared spectrum of the floc was very similar to that of rice protein, with a protein content of 83.77%. The floc was mainly composed of 81.79% protein and 17.66% ash, with a small amount of fat. In addition to carbon, hydrogen, and oxygen elements, sulfur was present in the highest proportion in the floc, followed by iron, calcium, silicon, and chlorine; sulfur was the main component of the ash in the floc as well. The main component of the residual ash samples after calcination at 550°C was silica, derived from the impurities in diatomite filter aid. Proteins in the maltose syrup play a major role in the heat-induced flocculation process and other elements such as calcium, iron, silicon, and ions also promote the heat-induced flocculation of proteins.
