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Effect of the Polymerization Degree, Moisture Content, and Temperature on Kinetics of Hydrolysis of Corn Starch by Alpha‐Amylase
Author(s) -
Danilenko Anatolii N.,
Bogomolov Andrei A.,
Yuryev Vladimir P.,
Dianova Violetta T.,
Bogatyrev Andrei N.
Publication year - 1993
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.19930450208
Subject(s) - degree of polymerization , starch , hydrolysis , polymerization , amylase , degree (music) , water content , kinetics , chemistry , moisture , alpha amylase , chemical engineering , food science , polymer chemistry , biochemistry , organic chemistry , enzyme , polymer , physics , geotechnical engineering , quantum mechanics , acoustics , engineering
Effect of the polymerization degree, moisture content, and temperature on kinetics of hydrolysis of corn starch by α‐Amylase was studied. The degree of hydrolysis of the corn starch by α‐amylase at low moisture content was shown to be strongly dependent on the initial starch polymerization degree and the thermodynamic activity of water in the system.