Effect Factors of Liquidation of Potato Starch

Zhong Xu; Nan Liu; Dan Zhao; Duo Wang; Chun Bo Che; Ping Yang; Li Kun Huang

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

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 183-185Effect Factors of Liquidation of Potato Starch

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.

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Periodical:

Advanced Materials Research (Volumes 183-185)

Pages:

1278-1282

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.183-185.1278

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Online since:

January 2011

Authors:

Zhong Xu, Nan Liu, Dan Zhao, Duo Wang, Chun Bo Che, Ping Yang, Li Kun Huang

Keywords:

Glucose, Liquefaction, Potato Starch, α-Amylase

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