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Issue 2 (2) 2003 pp. 17-26

Lucyna Słominska, Danuta Wi¶niewska, Anna Grze¶kowiak

LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE

Abstract: Starch hydrolyzates were prepared by treatment of starch (potato, corn, tapioca) with heat-stable alpha-amylase [EC 3.2.1.1.] and the dextrose equivalent, carbohydrate composition, viscosity and filtration rates were measured in obtained hydrolyzates. The differences of susceptibility of the tested starches to Termamyl 120 type LS action are small (less than 2 DE). Hydrolyzates with similar DE characterise the similar carbohydrate composition in spite of the use of a different kind of starch as a substrate. Filterability and viscosity of hydrolyzates depends on the kind of starch. Mixtures of tapioca and corn starches were shown to give hydrolyzates with similar viscosity to potato starch hydrolyzates.
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/2_2_2003.pdf
Keywords: starch, alpha--amylase, hydrolyzates, carbohydrate, filtration rate, viscosity
For citation:

MLA Słominska, Lucyna, et al. "LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE." Acta Sci.Pol. Technol. Aliment. 2.2 (2003): 17-26.
APA Słominska L.,Wi¶niewska D.,Grze¶kowiak A. (2003). LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE. Acta Sci.Pol. Technol. Aliment. 2 (2), 17-26
ISO 690 SłOMINSKA, Lucyna, WI¶NIEWSKA, Danuta, GRZE¶KOWIAK, Anna. LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE. Acta Sci.Pol. Technol. Aliment., 2003, 2.2: 17-26.
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Streszczenie w języku polskim:
http://www.food.actapol.net/tom2/zeszyt2/abstrakt-2.html