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Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Conversion Starch Syrups
Author(s) -
Nebesny E.
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.19890411108
Subject(s) - dextrin , chemistry , starch , carbohydrate , hydrolysis , amylase , food science , enzyme , slurry , enzymatic hydrolysis , potato starch , viscosity , alpha amylase , chromatography , biochemistry , materials science , composite material
35% DS potato starch slurry liquefied with bacterial α‐amylase to 13,6 DE was saccharified with a combination of fungal α‐amylase and glucoamylase at different enzyme dosages ratios. Saccharification was carried out 44 h at 55°C and pH 5.0. DE‐value, carbohydrate compositions, molecular structure of dextrins and viscosity at 35°C were investigated in starch hydrolyzate samples taken after 4, 8, 20, 32 and 44 h. In dependence on the ratio of enzyme dosages of fungal α‐amylase to glucoamylase and on hydrolysis (DE) progress, changes in carbohydrate composition, decrease of molecular weight and number of dextrin branchings were observed and in dependence on them viscosity of hydrolyzate solutions decreased.