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Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Liquefaction of Starch
Author(s) -
Nebesny Ewa
Publication year - 1992
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.19920441009
Subject(s) - dextrin , chemistry , starch , liquefaction , hydrolysis , carbohydrate , food science , amylase , enzyme , biochemistry , organic chemistry
Investigations of potato starch hydrolysis during bacterial α‐amylase “Amylogal CS” liquefaction to a different dextrose equivalent were carried out at 85deg;C and pH 6,5. DE‐values, carbohydrate compositions and molecular structure of dextrins were investigated in starch hydrolyzate samples taken at DE‐values from 3.4 to 20.6. In the progress of liquefaction, that is at increasing DE‐values, changes in carbohydrate compositions, and there the decrease only of maltoheptaose and dextrins content in hydrolyzate were observed. Simultaneously, it was found that molecular weight and number of dextrin branchings decreased particularly rapidly to a significant degree of nearly 3.4 DE. At further increase of DE‐value during starch liquefaction the decrease of dextrins molecular weight and the number of branchings was lower and not that significant.