Premium
Verarbeitungstechnische Eigenschaften von Inlandmais . 3. Direktverzuckerung
Author(s) -
Tegge G.
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.19720241107
Subject(s) - steeping , hydrolysis , starch , food science , chemistry , amylase , sugar , corn starch , enzymatic hydrolysis , pulp and paper industry , agronomy , biochemistry , enzyme , biology , engineering
Processing Properties of Local Maize. 3. Direct Saccharification. The corn grits obtained by dry degermination of 15 grades of corn grown in West Germany were subjected to direct enzymatic saccharification. In comparison with two overseas corn grades, the suitability for hydrolysis of the starch contained in the lowfat grit products has been investigated. Two‐step enzymatic hydrolysis with bacterial alpha‐amylase and glucoamylase was preceded by a steeping extraction with SO 2 water to remove undesired soluble corn components. Although from the technological point of view results cannot be regarded as optimum, it was demonstrated that the starch of domestic corn grades is as suitable for hydrolysis or even more suitable than overseas grades. It was also found that the lowfat products of the medium‐early grades permit a larger starch turnover and, consequently, larger sugar yields than that of the medium‐late grades although the average starch content of the latter was higher.