Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume1/issue2/3_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.
Keywords: starch, hydrolysis, liquefaction, alfa-amylase
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume1/issue2/3_2_2002.pdf
For citation:
| MLA | Słomińska, Lucyna, and Magdalena Garbacik. "COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS." Acta Sci.Pol. Technol. Aliment. 1.2 (2002): 21-30. |
| APA | Słomińska L.,Garbacik M. (2002). COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS. Acta Sci.Pol. Technol. Aliment. 1 (2), 21-30 |
| ISO 690 | SłOMIńSKA, Lucyna, GARBACIK, Magdalena. COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS. Acta Sci.Pol. Technol. Aliment., 2002, 1.2: 21-30. |