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Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose Syrups
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.19900421107
Subject(s) - maltotriose , pullulanase , maltose , chemistry , hydrolysis , pullulan , starch , carbohydrate , amylase , food science , chromatography , enzyme , liquefaction , biochemistry , polysaccharide , organic chemistry
Investigations of the potato starch hydrolysis during bacterial α‐amylase liquefaction and saccharification with barley β‐amylase itself and with cooperation with pullulanase were carried out. In adequate conditions at different enzyme dosages hydrolyzates of the maltose content of 60 to about 85% in DS with significantly (6–10 times) lower maltotriose and minimal glucose content could be obtained. Investigations comprised both carbohydrate contents in hydrolyzates changing with hydrolyze course and dextrine molecular structure in hydrolyzates. It was found out that decreasing dextrine molecular weight and the number of branchings was accompanied by characteristic changes of the viscosity of hydrolyzate solutions.