Determination of D-glucose contents (DX value) with starch hydrolysates obtained by different starch hydrolysis processing in laboratory conditions
1984
Djordjevic, V. (Soko Stark, Beograd (Yugoslavia). OOUR Smoki)
Integral dependence of total reducing sugars and the content of pure glucose characterizes starch hydrolysates produced by acid hydrolysis in the sence that the content of pure glucose increases with the increase of reducing sugars' values. Starch hydrolysates of the desired carbohydrate composition cannot be produced by the acid starch hydrolysis. The content of total reducing sugars of starch hydrolysates produced by the application of adequate enzymes in the process of starch hydrolysis cannot be used as a datum about the degree of starch macromolecule decomposition to the d-glucose fundamental unit. By applying amylolytic enzymes for the transformation of starch into liquid state, starch hydrolysates of the desired carbohydrate composition can be produced.
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