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Effect of Pullulanase and α‐Amylase on Hydrolysis of Waxy Corn Starch
Author(s) -
Sreenath Hassan K.,
Bemiller James
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.19900421208
Subject(s) - pullulanase , dextrin , maltodextrin , hydrolysis , chemistry , amylase , glucose syrup , waxy corn , starch , pullulan , yield (engineering) , food science , substrate (aquarium) , chromatography , biochemistry , enzyme , polysaccharide , biology , materials science , metallurgy , spray drying , ecology
Using commercial pullulanase, α‐amylase and their mixture, partial hydrolysis of waxy corn starch was characterised for optimising production of maltodextrins free of D‐glucose. Compared to pullulanase or α‐amylase alone, the mixture of these two (simultaneous or successive addition) on the substrate enhanced the efficiency of maltodextrin turnover with low or traces of D‐glucose production in a short time. D‐glucose was removed from dextrins by membrane filtration and the yield of dextrin above DP6 was 60–65%.