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Studies on the Application of Maltogenic Amylase in the Production of Maltose Containing Syrup
Author(s) -
Słomińska L.,
Starogardzka G.
Publication year - 1986
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.19860380609
Subject(s) - maltose , amylase , starch , food science , potato starch , chemistry , enzyme , glucose syrup , biochemistry
The thermostable and relatively acid stable maltogenic amylase produced by Bacillus stearethermophilus was investigated. (The investigations have been carried out with the aim of producing high maltose syrup from liquefied potato starch. The results of the investigations showed that the application of the maltogenic enzyme made possible to produce potato syrup containing 70–80% maltose from DE 12 enzyme liquefied starch in concentration of 30–35%.