Premium
Enzymatic Modification of Low Conversion Starch Products
Author(s) -
Slominska L.
Publication year - 1989
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.19890410506
Subject(s) - maltose , starch , chemistry , pullulanase , absorbance , sugar , chromatography , amylase , glucose syrup , modified starch , enzyme , carbohydrate , biochemistry , food science
Abstract Recently produced low conversion starch products (maltodextrins) contain relatively low level of mono‐ and disaccharides such as glucose and maltose. A study on obtaining starch hydrolyzates containing significant amounts of glucose and maltose without fundamental change of their dextrose equivalent was conducted. The influence of glucogenic and maltogenic amylases (NOVO) on low conversion starch products was investigated by measurement of their sugar composition, viscosity, filterability, iodine absorbance value and turbidity. The results show different properties of novel starch hydrolyzates depending on the enzymes used.