Paper Title:
Effect Factors of Liquidation of Potato Starch
  Abstract

The influencing factors of potato starch liquefaction system which use the α-amylase to hydrolysis, the degree of hydrolysis of starch (DE) value as the index by orthogonal experiment, to determine the optimum factor parameters : α-amylase 15u/g , starch content 25%, Liquefied time 55 min, liquefaction temperature 70°C, liquefaction pH 6.5. Under this condition, the DE value is 17% .The results lays a theoretical foundation for the preparation of potato starch saccharification solution.

  Info
Periodical
Advanced Materials Research (Volumes 183-185)
Chapter
Environmental Biotechnology
Edited by
Yanguo Shi and Jinlong Zuo
Pages
1278-1282
DOI
10.4028/www.scientific.net/AMR.183-185.1278
Citation
Z. Xu, N. Liu, D. Zhao, D. Wang, C. B. Che, P. Yang, L. K. Huang, "Effect Factors of Liquidation of Potato Starch", Advanced Materials Research, Vols. 183-185, pp. 1278-1282, 2011
Online since
January 2011
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$32.00
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