Dynamic changes in reducing sugars in the process of starch hydrolyses

Brence, E. . Faculty of Food Technology. Dept. of Chemistry

Dynamic changes in reducing sugars in the process of starch hydrolyses

2001

Brence, E. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)

The content of reducing sugars can be 30% higher if modified amylase is added to scald. Investigations were carried out with the rye-flour and fine flour scald. Photometrical method was used as a standard method for the determination of reducing sugars. Enzymes were inactvated using the advanced method. Results show, that the amount of reducing sugars is 1.8% lower in rye-flour and 2.1% lower in fine flour compare to the results obtained using the standard method.

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Ключевые слова АГРОВОК

amilasas amylase amylases centeno enzimas enzyme enzymes farine de seigle glucosa glucose harina de centeno latvia letonia lettonie methode methods normas norme recherche reducing sugars research rye rye flour seigle standards

Библиографическая информация

Издатель

Latvia University of Agriculture

Нумерация страниц

p. 131-134

Другие темы

Sucre reducteur; Investigacion; Azucares reductores; Metodos

Язык

Латышский

Примечание

Summaries (En, Lv)

1 table; 5 ill., 5 ref.

Переведенный заголовок

Reducejoso cukuru dinamiskas izmainas cietes hidrolizes procesa

Тип

Summary; Conference; Non-Conventional

Источник

[Research for Rural Development. Proceedings of the International Scientific Conference, Jelgava, Latvia, 23-25 May, 2001], Latvia Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2001. 268 p.

Конференция

Starptautiska zinatniska konference: Zinatne lauku attistibai, Jelgava (Latvia), 23-25 May 2001

В АГРИСе с: 2002-08-15

Формат: AGRIS AP

Поставщик данных

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