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Versuche zur Verbesserung der Verarbeitungseigenschaften von Maismahlprodukten
Author(s) -
Hersiczky A.
Publication year - 1974
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.19740260405
Subject(s) - hydrolysate , chemistry , hydrolysis , starch , granule (geology) , chromatography , extraction (chemistry) , food science , materials science , biochemistry , composite material
Abstract Studies on the Improvement of Processing Properties of Maize Milling Products. Maize milling products of various granule sizes were pre‐hydrolyzed in different ways by means of mineral acids and/or α‐amylases in order to determine extractability of the starch for further saccharification. The pre‐hydrolysates were examined regarding their filterability, their colour intensity and their DE‐value. It was found that higher protein contents are disadvantageous for filtering speed and colour intensity of hydrolysates when mineral acids are used. Extraction of starch in form of pre‐hydrolysates was more successful with larger fractions than with finegrained fractions.