STARCH HYDROLYSIS IN MALTING AND MASHING
نویسندگان
چکیده
منابع مشابه
Improved method for detection of starch hydrolysis.
A new starch hydrolysis detection method which does not rely on iodine staining or the use of color-complexed starch is described. A linear relationship was obtained with agar-starch plates when net clearing zones around colonies of yeasts were plotted against enzyme levels (semilogarithm scale) produced by the same yeast strains in liquid medium. A similar relationship between starch clearing ...
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Soluble starch was hydrolyzed to glucose by conidia of Aspergillus wentii NRRL 2001. Peak yields of glucose were achieved in 3 days. A glucoamylase-like enzyme was assumed to be responsible since maltose was not detected during the conversion. Spore age, storage conditions, and temperature affected the level of glucose accumulated. Iodoacetate inhibited catabolism of the glucose formed and this...
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The use of pullulanase (EC 3.2.1.41) has recently been the subject of increased applications in starch-based industries especially those aimed for glucose production. Pullulanase, an important debranching enzyme, has been widely utilised to hydrolyse the α-1,6 glucosidic linkages in starch, amylopectin, pullulan, and related oligosaccharides, which enables a complete and efficient conversion of...
متن کاملControl system design for the starch mashing phase in the production of beer
The starch mashing phase, the first one in the brewing process, has a fundamental influence on the quality of the final product. In particular, a good temperature control can significantly reduce the product variability, and also improve the process efficiency by (slightly) reducing the mashing phase duration. In this work, controloriented models of the mashing process, including biochemical re...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1983
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1983.tb04186.x