Influence of various factors on starch hydrolysis process
1999
Jasutienk, I. | Narkevizius, R. (Lithuanian Food Inst., Kaunas (Lithuania)) | Kolodzeiskis, V. (Kaunas Univ. of Technology, Kaunas (Lithuania))
Kinetics of hydrolysis reaction depending on various factors (starch form, ferment, temperature and pH medium) have been investigated. Ferment preparations amiliosubtilin G3x, subtilin AP and amilosublitin were used for hydrolysis of potato and corn starches up to maltodextrine. Parameters of hydrolysis process were determined. It has been established that the investigated ferment preparations may be used for the hydrolisis of potato and maize starch. The parametres of hydrolisis for starch made by different producers must be determined experimentally.
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