Immobilized amylases for rice flour syrup production
2000
Panida Prawitwong | Pranee Anprung (King Mongkuts Institute of Technology, Ladkrabang, Bangkok (Thailand). Faculty of Industrial Education. Dept. of Agricultural Education)
Objective of this study was to improve traditional starch syrup processing by immobilized the enzymes alpha- and gamma-amylase and produce the starch syrup from rice flour by using these enzymes. Each enzyme was immobilized on porous glass bead by covalent bonding method and used them to produce 42DE starch syrup by mixed immobilized alpha-amylase with 20 percent gelatinized rice flour in the ratio 3:4 for 9 hours. This condition gave liquefied starch. The liquefied starch were mixed with immobilized gamma-amylase in the ratio 1:1 for 16 hours. The experiment starch syrup and it's product (hard boiled sweets) have good quality.
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