Enzyme technology is developed for the conversion of starch into glucose syrup, containing 99% (w/w) glucose using synergistic action of alpha-amylase and amyloglucosidase. For repeated and efficient use of these enzymes, they were covalently immobilized on agaropectin, which proved to be an ideal support for immobilization of these enzymes. Parameters for immobilized enzymes were determined and compared with free enzymes. optimum enzyme starch ratio was determined for rapid and maximum conversion of starch into glucose. Attempts were made to improve quality of glucose by minimizing the reversion product formation.