TY - JOUR T1 - COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS A1 - Lucyna Słomińska A1 - Magdalena Garbacik JO - Acta Sci. Pol. Technol. Aliment VL - 1 IS - 2 SP - 21-30 Y1 - 2002 UR - https://www.food.actapol.net/volume1/issue2/3_2_2002.pdf SN - 1644-0730 KW - starch, hydrolysis, liquefaction, alfa-amylase AB - 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. ER -