Fremdenzymfreie Herstellung von Glucosesirup durch Direktverzuckerung aus autoamylolytisch hochaktivem Triticale

Autor:	H.-J. Pieper, T. Senn, B. Ande
Rok vydání:	1998
Předmět:	business.industry Starch Organic Chemistry food and beverages Raw material Triticale Pulp and paper industry Falling Number Biotechnology Ingredient chemistry.chemical_compound Hydrolysis chemistry business Glucose syrup Food Science Refining (metallurgy)
Zdroj:	Starch - Stärke. 50:518-523
ISSN:	1521-379X 0038-9056
Popis:	It is possible to produce a glucose syrup from Triticale without addition of enzyme. Starch was hydrolysed directly in the raw material with the aid of endogenous enzymes. On laboratory scale a hydrolysis and refining procedure was developed and optimized. However, only raw material with high enzyme content is usable, which is recognizable at a falling number below 70. Despite the lower purity compared to commercial available products, the syrup can be utilized as a food ingredient. Problematical is the turbidity caused by insufficient saccharized dextrins. In order to prevent it, further optimization of the process is necessary. Experiments in the technical scale are required to develop an industrial manufacturing method.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::841aebf0545b1c7f2134471e848590d5 https://doi.org/10.1002/(sici)1521-379x(199812)50:11/12<518::aid-star518>3.0.co Zobrazit plný text záznamu Plný text