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Carbohydrate compositions and molecular structure of dextrins in enzymatic high conversion starch syrups


Starch. 41(11): 431-435
Carbohydrate compositions and molecular structure of dextrins in enzymatic high conversion starch syrups
35% DS potato starch slurry liquefied with bacterial -amylase to 13,6 DE was saccharified with a combination of fungal -amylase and glucoamylase at different enzyme dosages ratios. Saccharification was carried out 44 h at 55°C and pH 5.0. DE-value, carbohydrate compositions, molecular structure of dextrins and viscosity at 35°C were investigated in starch hydrolyzate samples taken after 4, 8, 20, 32 and 44 h. In dependence on the ratio of enzyme dosages of fungal -amylase to glucoamylase and on hydrolysis (DE) progress, changes in carbohydrate composition, decrease of molecular weight and number of dextrin branchings were observed and in dependence on them viscosity of hydrolyzate solutions decreased.

Accession: 002042888

DOI: 10.1002/star.19890411108

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