Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/1_2_2003.pdf
Issue 2 (2) 2003 pp. 5-16
Wojciech Krzyżaniak, Artur Olesienkiewicz, Wojciech Siałaś, Lucyna Słominska, Tomasz Jankowski, Włodzimierz Grajek
CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES
Abstract: The research was carried out to produce the maltodextrins with dextrose equivalent from 3 to 12 by controlled hydrolysis of starch. The enzymatic hydrolysis of autoclaved and extruded starch was performed using bacterial (Termamyl S and BAN 480L, Novo Nordisk) and fungal (Fungamyl 800L, Novo Nordisk) α-amylases. The time of reaction required to obtain the DE values 3, 5, 8, and 12 was determined. The oligosaccharides compositions were determined mainly by enzyme preparation used. The highest oligosaccharide concentrations with high polymerization degree were obtained using Termamyl S and BAN 480L preparations.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/1_2_2003.pdf
Keywords: maltodextrin, alpha-amylase, oligosaccharide, hydrolysis, potato starch
For citation:
Krzyżaniak W.,Olesienkiewicz A.,Siałaś W.,Słominska L.,Jankowski T.,Grajek W., 2003. CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES. Acta Sci.Pol., Technol. Aliment. 2 (2), 5-16
Krzyżaniak W.,Olesienkiewicz A.,Siałaś W.,Słominska L.,Jankowski T.,Grajek W., 2003. CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES. Acta Sci.Pol., Technol. Aliment. 2 (2), 5-16
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