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Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Hydrolysis of Starch with Maltogenase Participation
Author(s) -
Nebesny E.
Publication year - 1990
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.19900421106
Subject(s) - dextrin , maltotriose , pullulanase , maltose , hydrolysis , chemistry , starch , pullulan , carbohydrate , amylase , food science , enzymatic hydrolysis , chromatography , enzyme , biochemistry , polysaccharide
Investigations of the potato starch hydrolysis during bacterial α‐amylase “BAN 240 L” liquefaction to 19.5 DE and then saccharification with exo‐acting α‐amylase “Maltogenase 1000 L” alone and together with pullulanase “Promozyme 200 L”, were carried out. Under adequate conditions at different enzyme dosages hydrolyzates of the maltose, content of 60 to about 80% in DS at significantly lower glucose and minimal maltotriose content were obtained. Investigations comprised both carbohydrate contents in hydrolyzates, changing with hydrolyse course and dextrin molecular structure in hydrolyzates. It was found that decreasing dextrin molecular weight and the number of branchings in dextrin molecules was accompanied by characteristic changes of the viscosity of hydrolyzate solutions.