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- Title
Influence of the Liquefied Starch Composition and pH on the Saccharification at the Obtaining of Maltose Syrup.
- Authors
Mironescu, Monica; Mironescu, Ion Dan; Trifan, Adrian; Ignatova, Maya; Mironescu, Vionela
- Abstract
In this paper the influence of the composition of the liquefied starch and of pH on the quality of saccharification at the obtaining of maltose syrup is investigated. A large number of experiments (68) in various liquefaction conditions show that Dextrose Equivalent (DE) and the composition in hydrolysis products with Degree of Polymerisation higher as four (DP ⩾4) in the liquefied starch have a strong influence on the saccharification products, mainly on the maltose content in the maltose syrups. The liquefied starch with DE lower as 25 has smaller amounts of DP ⩾4 (40 to 60%), whereas the liquefied starch with DE between 25 and 27 has high amounts of DP ⩾4 (60 to 80%). For the production of maltose syrups, the liquefied starch must have DP ⩾4 in high percentage (⩾70%); the optimal yield in maltose at saccharification is attired when the proportion of DP ⩾4 is 70%. pH influences strongly the enzymatic activity of the enzyme Optimalt BBA used at saccharification; the pH interval for the obtaining of maltose syrups is 4.7 to 5.4. The saccharification at lower or higher pH doesn't allow the obtaining of maltose syrups.
- Subjects
STARCH; MALTOSE; HYDROLYSIS; POLYMERIZATION; SUGARS; SWEETENERS; SUCROSE; GLUCOSE; WHEAT varieties
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, Vol 66, Issue 2, p364
- ISSN
1843-5246
- Publication type
Article