Enzymatic hydrolysis of wheat starch for glucose syrup production
An analysis of the enzymatic hydrolysis of wheat starch was performed. The gelatinization stage was carried out between 90-95°C for 15min. In the liquefaction stage, a commercial α-amylase was used with an enzyme-substrate ratio (E/S ratio) 0.036%w/w at 60°C and pH 5.8 for 4h. In the saccharificatio...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Universidad Nacional de Colombia
2020-07-01
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| Serie: | Dyna |
| Ämnen: | |
| Länkar: | https://revistas.unal.edu.co/index.php/dyna/article/view/82669 |
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