Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Hydrolysis of Starch with Maltogenase Participation

Investigations of the potato starch hydrolysis during bacterial α‐amylase “BAN 240 L” liquefaction to 19.5 DE and then saccharification with exo‐acting α‐amylase “Maltogenase 1000 L” alone and together with pullulanase “Promozyme 200 L”, were carried out. Under adequate conditions at different enzym...

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Veröffentlicht in:	Die Stärke 1990, Vol.42 (11), p.432-436
1. Verfasser:	Nebesny, E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biotechnology Food industries Fundamental and applied biological sciences. Psychology Starch and starchy product industries
Online-Zugang:	Volltext
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