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Enzymatische Direktverzuckerung der Stärke in Zwischenprodukten der Maisstärkeindustrie
Author(s) -
Tegge G.,
Seller K.
Publication year - 1972
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.19720240109
Subject(s) - steeping , starch , food science , chemistry , hydrolysis , maize starch , gluten , agronomy , biochemistry , biology
Enzymatic Direct Saccharification of the Starch of Intermediate Products of Maize Starch Industry . A new process for direct enzymatic saccharification of starch in wet‐milled, degermed steeped maize is proposed. Utilization of this product instead of dry‐degermed maize fractions is of advantage as maize germs are obtained in pure form about 50% fat in DS. Moreover, highest possible extraction of soluble maize components by the steeping process and simultaneous optimal loosening of the starch‐gluten structure are achieved.