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Absolute und relative Verkleisterungscharakteristik von Stärken . Teil II. Die relative Viskositätsmessung mit dem Schrägflügelkörper und der Einfluß amylolytischer Enzyme auf das Viskogramm
Author(s) -
Winkler S.,
Luckow G.,
Donie H.
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.19720240207
Subject(s) - chemistry , amylase , starch , maize starch , papain , viscosity , food science , enzyme , physics , biochemistry , thermodynamics
The Absolute and the Relative Gelatinization Characteristics of Starches. Part. 2. Relative Measuring of Viscosity by Special Wing Stirrer and the Influence of Amylolytic Enzymes on the Viscogram. The procedure of relative viscosity measurings of starches in the steeping and gelatinization phase by means of a special wing stirrer are described and the measuring results are discussed regarding the viscograms of potato, maize and wheat starch. Examples are given for the viscosimetric measuring of enzyme action. Especially the influence of α‐ and β‐amylase, of amyloglucosidase and papain on the relative viscograms of potato, maize and wheat starch is examined.