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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
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/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.