Liquefaction of starch by thermostable alpha-amylase

• Autorzy: Slominska L , Wisniewska D. , Grzeskowiak A.

Warianty tytułu

PL

Upłynnianie skrobi termostabilną alfa-amylazą

• Języki publikacji: EN

Abstrakty

EN

Starch hydrolyzates were prepared by treatment of starch (potato, corn, tapioca) with heat-stable alpha-amylase [EC 3.2.1.1.] and the dextrose equivalent, carbohydrate composition, viscosity and filtration rates were measured in obtained hydrolyzates. The differences of susceptibility of the tested starches to Termamyl 120 type LS action are small (less than 2 DE). Hydrolyzates with similar DE characterise the similar carbohydrate composition in spite of the use of a different kind of starch as a substrate. Filterability and viscosity of hydrolyzates depends on the kind of starch. Mixtures of tapioca and com starches were shown to give hydrolyzates with similar viscosity to potato starch hydrolyzates.

PL

W hydrolizatach skrobiowych, w wyniku działania termostabilną alfa-amylazą na skrobię (ziemniaczaną, kukurydzianą, tapiokową), wykonywano pomiar wartości współczynnika glukozowego, składu węglowodanowego, lepkości i szybkości filtracji. Różnice podatności badanych skrobi na działanie Termamylu 120 LS są niewielkie (mniej niż 2 DE). Skład węglowodanowy hydrolizatów o zbliżonym DE, uzyskanych z różnych skrobi, jest podobny. Lepkość hydrolizatów otrzymywanych z mieszaniny skrobi tapiokowej i kukurydzianej jest bliska lepkości hydrolizatów uzyskanych ze skrobi ziemniaczanej.

Słowa kluczowe

EN

starch molecule; tapioca starch; corn; filtration rate; carbohydrate; corn starch; starch hydrolyzate; Termamyl 120 type LS; starch; tapioca; alpha-amylase; viscosity; potato starch; hydrolyzate; potato

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2003
• Tom: 02
• Numer: 2
• Opis fizyczny: p.17-26,fig.

Twórcy

autor

Slominska L

• University of Zielona Gora, Zielona Gora, Poland

autor

Wisniewska D.

autor

Grzeskowiak A.

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