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Neue Erfahrungen bei der Herstellung von Stärkeverzuckerungsprodukten aus Maisgrits
Author(s) -
van Twisk P.
Publication year - 1970
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/star.19700220704
Subject(s) - liquefaction , starch , materials science , amylase , chemistry , food science , pulp and paper industry , engineering , biochemistry , enzyme , organic chemistry
New Concepts on the Production of Hydrolyzed Starch Products from Maize Grits. The application of a Brabender amylograph for investigating different methods of pre‐treating maize grits prior to enzymatic liquefaction with α‐amylase is described. The effect of pretreatment on grain structure is illustrated with microscopic photographs. The possibility of amylase inhibitors obstructing liquefaction is subsequently discussed. The application of a Votator continuous cooker for affecting liquefaction while at the same time eliminating pre‐treatment is illustrated. The advantages of such a continuous cooking procedure is finally described.