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Enzymatic Hydrolysis of Wheat Starch into Glucose
Author(s) -
Nebesny Ewa,
Rosicka Justyna,
Pierzgalski Tadeusz
Publication year - 1998
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199808)50:8<337::aid-star337>3.0.co;2-w
Subject(s) - hydrolysis , chemistry , starch , chromatography , enzymatic hydrolysis , amylase , enzyme , filtration (mathematics) , size exclusion chromatography , food science , biochemistry , mathematics , statistics
In the presented research, glucose hydrolyzates were obtained by acting on wheat starch, which was liquefied with the aid of bacterial α‐amylase, with Spezyme GA 300W Y553, an enzymatic preparation composed of glucoamylase and lysophospholipase, as well as with Amyloglucosidase AMG 300L, a glucoamylase preparation. The following physical and chemical properties of the obtained hydrolyzates were tested the glucose equivalent, the filtration power, the colour factor and the transparency factor. In the process of saccharification of wheat starch into glucose, the optimum dose of Spezyme, the enzymatic complex, is a concentration equal to 0.3%/d.m., at which after 72 h of process duration, the maximum 98 DE reducibility was achieved. Using the Spezyme preparation, which, thanks to the fact that apart from glucoamylase, it contains lysophospholipase, results in an improvement of the filtration power of hydrolyzates obtained with the participation of this preparation.