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BARLEY β‐AMYLASE HYDROLYSIS of STARCH DURING TWIN SCREW EXTRUSION
Author(s) -
KOMOLPRASERT VANEE,
OFOLI ROBERT Y.
Publication year - 1991
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1991.tb00074.x
Subject(s) - maltose , starch , amylase , extrusion , hydrolysis , quadratic model , plastics extrusion , chemistry , isothermal process , water content , response surface methodology , food science , materials science , chromatography , sucrose , biochemistry , composite material , enzyme , organic chemistry , thermodynamics , physics , geotechnical engineering , engineering
Effect of moisture content, screw rpm and β‐amylase dose on the rate of maltose production in a Baker‐Perkins twin screw food extruder has been studied. Fifteen experiments were conducted using a fixed screw configuration at a fixed mass flow rate of 15 kg/h, under isothermal conditions (t=57°C) and a pH of 5.5. Each of the three variables was found to have a significant effect (P<. 05) on maltose production. Using response surface regression analysis on the experimental data, a quadratic objective function was derived. the function was optimized, subjecting it to three explicit boundary conditions, using the adaptive complex method. the optimization process yielded a maximum maltose production of 34% at 54% moisture content, 30 rpm screw speed and 157 units of enzyme/g of starch. the extent of saccharification was about 30%.