Effect Factors of Liquidation of Potato Starch

Abstract:

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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)

Edited by:

Yanguo Shi and Jinlong Zuo

Pages:

1278-1282

DOI:

10.4028/www.scientific.net/AMR.183-185.1278

Citation:

Z. Xu et al., "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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Price:

$35.00

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