Studies on the liquefying properties of starch for enzyme-hydrolyzed glucose production: VI. Effects of fermentation and acid treatment on the liquefaction of starch

Maezawa, Tatsuo; Hayakawa, Sachio; Okubo, Masutaro; Skimbori, F.

Nippon Nogei Kagaku Kaishi J Agr Chem Soc Jap 41(8): 365-369


Accession: 025582852

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When starch was badly fermented during storage under wet conditions, its resistance to liquefaction increased. A starch, hardly hydrolyzed by amylase, remained in the fermented starch hydrolysate. Starch stored under highly acid conditions, solubilized by the Lintner method at highe temperature, or partially hydrolyzed by the green starch hydrolyzing enzyme, also resisted liquefaction. The explanation seems to be that the network of starch molecules is broken by acid or enzyme hydrolysis. The remaining molecular fragments move easily and collide when heated to form bundles hardly hydrolyzed by the liquefying enzyme.