FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

E. NEBESNY, J. ROSICKA, D. SUCHARZEWSKA

Title

The effect of process conditions of enzymatic hydrolysis on the properties of wheat starch hydrolyzates

Abstract

In the study, glucose hydrolyzates were obtained by acting on wheat starch, which was liquefied with the aid of bacterial a-amylase, with Spezyme GA 300W Y553, an enzymatic preparation composed of glucoamylase and lysophospholipase, as well as with Amyloglucosidase AMG 300L, a glucoamylase preparation. Parallel to saccharifying enzymes, Gammazym CX 4000L, Shearzyme 500L and proteinaze Neutrase 0.5L, cellulolytic enzymes, were used. The best physical and chemical properties of the obtained glucose hydrolyzates: the colour factor, the transparency factor, the filtration power, and the highest reductivity were obtained in the process of saccharification using, beside Spezyme, the xylanase preparations: Shearzyme 500L and proteinaze Neutrase 0.5L.

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