saccharify

Saccharify is a verb meaning to convert a substance into sugar, or to undergo saccharification. The related noun saccharification refers to the hydrolysis of complex carbohydrates into simple sugars. The term derives from sacchar- (sugar) and the suffix -ify.

In biochemical and industrial contexts, saccharification describes the breakdown of starches or other polysaccharides into fermentable sugars, primarily glucose. This conversion can be achieved by enzymatic hydrolysis, using amylases (including alpha-amylase and beta-amylase) and glucoamylase, or by acid hydrolysis. Enzymatic saccharification is typically conducted under moderate temperatures (roughly 50–60°C) and mildly acidic to near-neutral pH, with the reaction progressing through dextrins to glucose. Acid hydrolysis employs mineral acids and higher temperatures, but can produce undesirable byproducts and color changes.

Industrial applications include the production of glucose syrups and fermentable sugars for brewing, baking, and biofuel production. In starch processing, saccharification follows liquefaction and precedes fermentation in ethanol production.

In common usage, saccharify may be used more loosely to mean making something sweeter, but scientifically it refers to carbohydrate hydrolysis. The term is primarily used in chemistry, biochemistry, and related industries.