Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/3_2_2002.pdf
Issue 1 (2) 2002 pp. 21-30
Lucyna Słomińska, Magdalena Garbacik
COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS
Abstract: Summary: The initial enzymatic hydrolysis of various starch kinds by two termostable alfa-amylases (Termamyl 120 L and Termamyl Supra) with different properties were carried out. Experimental conditions were similar for both enzymatic preparations. The obtained hydrolysates were tested by the following measurements: dextrose equivalent, turbidity measurement and iodine absorbance value. Termamyl Supra indicated better hydrolytic properties, higher quality of hydrolysates and economical profits.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/3_2_2002.pdf
Keywords: starch, hydrolysis, liquefaction, alfa-amylase
For citation:
Słomińska L.,Garbacik M., 2002. COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS. Acta Sci.Pol., Technol. Aliment. 1 (2), 21-30
Słomińska L.,Garbacik M., 2002. COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS. Acta Sci.Pol., Technol. Aliment. 1 (2), 21-30
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http://www.food.actapol.net/tom1/zeszyt2/abstrakt-3.html