Enzyme hydrolysis of maltodextrine by a fungal alpha-amylase for the production of maltose syrup carried out by a simultaneous use of a stirred tank reactor and a ceramic ultrafiltration membrane with various molecular weight cut-off. Research was carried out with using the hydrolysate obtained form the most chemical purified starch-potato starch. The examined factors were: molecular weight cut-off, enzyme dosage, residence time, transmembrane pressure, carbohydrate composition, and retention factor. The optimal dosage of enzyme was 2.65 FAU/g DS. The maximal maltose content in the permeate with using a 5 kDa cut-off was 63%. Steady-state of hydrolysis was achieved after 2-3 h reaction. (c) 2006 Elsevier Ltd. All rights reserved.