H. Anger et al., HYDROTHERMAL TREATMENT OF STARCH IN PRESE NCE OF ALPHA-AMYLASE .1. HYDROLYSIS OF STARCH WITH ALPHA-AMYLASE IN HETEROGENEOUS PHASE, Starke, 46(5), 1994, pp. 182-186
The hydrolysis of wheat-, rye- and potato starch with alpha-amylase fr
om Thermoactinomyces vulgaris in heterogeneous phase yields a hydrolys
ate with a high content of maltose (50% maltose, 15-20% maltotriose) b
y using a stepwise increase of temperature. The yields are up to 85% r
elated to the amount of original starch. In the non hydrolysed residue
the granular shape of starch is maintained as long as the reaction te
mperature is below 64-degrees-C (wheat and rye) or 70-degrees-C (potat
o). The residual starch is the product of a hydrothermal treatment res
ulting in an increase of swelling temperature. The lipid remains in th
e non-hydrolysed residue whereas proteins are dissolved simultaneously
with the hydrolysed starch.