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A KINETIC STUDY OF THE SUSCEPTIBILITY TO ENZYMIC HYDROLYSIS OF STARCH IN MALT
Author(s) -
Coulter P. R.,
Potter O. E.
Publication year - 1973
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1973.tb03526.x
Subject(s) - hydrolysis , arrhenius equation , starch , chemistry , activation energy , kinetic energy , reaction rate constant , suspension (topology) , thermodynamics , chromatography , analytical chemistry (journal) , kinetics , biochemistry , physics , mathematics , quantum mechanics , homotopy , pure mathematics
Finely‐ground malt was held in suspension in water for various times at given temperatures and measurements were then made of the susceptibility of starch to enzymic hydrolysis. The results were used to determine first‐order rate constants for the process of conversion of starch to the susceptible form. The variation of rate constant with temperature was satisfactorily described by the Arrhenius relationship with an activation energy of 8·06 × 10 4 cal/mole and a frequency factor of 6·73 × 10 53 min −1 . The variation of the extent of conversion with temperature was adequately described by a cumulative normal relationship with a mean of 49·8°C and a standard deviation of 5·79°C.