Premium
Effects of Fineness of Grind and Periodic Agitation on Total Available Carbohydrate Values Obtained by Enzyme Saccharification 1
Author(s) -
Greub L. J.,
Wedin W. F.
Publication year - 1969
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1969.0011183x000900060003x
Subject(s) - grind , hydrolysis , trefoil , fineness , biology , carbohydrate , starch , enzyme , food science , botany , grinding , agronomy , zoology , chromatography , biochemistry , chemistry , materials science , composite material
Grinding alfalfa and birdsfoot trefoil root samples to pass through 18‐, 40‐, or 80‐mesh screens had no effect on TAC values except for late summer and autumn samples wherein TAC levels were high and starch was a major constituent. Periodic agitation during enzyme saccharification usually did not increase TAC values.