Corn syrup is primarily modified by an enzymatic process that converts some of its glucose into fructose, most notably to produce High-Fructose Corn Syrup (HFCS).
The Enzymatic Transformation of Corn Syrup
The initial stage in the production of corn syrup involves breaking down corn starch into glucose. This process is common to both conventional corn syrup and the starting material for High-Fructose Corn Syrup. The modification of this glucose-rich corn syrup then takes place through a specific enzymatic reaction.
To create HFCS, the corn syrup, which is primarily composed of glucose, undergoes further processing. This crucial modification step involves the use of a special enzyme called D-xylose isomerase.
Key Enzyme in Modification
- D-xylose isomerase: This enzyme is responsible for catalyzing the conversion of some of the glucose molecules into fructose. This transformation changes the sugar profile of the syrup, resulting in a product with increased sweetness and different functional properties compared to conventional corn syrup.
This enzymatic modification is a precise biochemical process that allows manufacturers to achieve the desired balance of glucose and fructose for various applications, particularly in the food and beverage industry where HFCS is widely used as a sweetener. The level of fructose conversion dictates the type of HFCS produced (e.g., HFCS-42, HFCS-55, indicating 42% or 55% fructose content, respectively).
