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Hydrolytic Depolymerization of Starch Raw Materials
Author(s) -
Abraham T. Emilia,
Krishnaswamy C.,
Ramakrishna S. V.
Publication year - 1988
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.19880401006
Subject(s) - depolymerization , starch , hydrolysis , raw material , food science , sorghum , liquefaction , chemistry , agronomy , organic chemistry , biology
The common commercially available starchy sources in India namely cereals like wheat, corn, rice, sorghum were taken for the studies and compared with cassava. Starches from various sources need different type of liquefaction and saccharification procedures. The relative depolymerization procedures with viscosity and oligosaccharide profiles are reported. Rice flour gives very good conversion percentages, but the liquefaction step should be more drastic than other starchy raw materials. Wheat flour, maize flour, and maize starch could be hydrolysed by both acid‐enzyme and enzyme‐enzyme methods to give good conversion rates. Sorghum starch was found to be most difficult to hydrolyse and gave only 84% conversion.