Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Słomińska L. , Wi¶niewska D. , Niedbach J. 2004. THE INFLUENCE OF ADDITIONAL ENZYMES TREATMENT OF CORN AND POTATO MIX STARCHES ON FILTRATION PROPERTIES OF HYDROLYSATES , EJPAU 7(2), #04.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-04.html

THE INFLUENCE OF ADDITIONAL ENZYMES TREATMENT OF CORN AND POTATO MIX STARCHES ON FILTRATION PROPERTIES OF HYDROLYSATES

Lucyna Słomińska, Danuta Wi¶niewska, Joanna Niedbach

 

ABSTRACT



Starch hydrolysates were prepared by hydrolysis of potato and corn starch mixture with a heat-stable bacterial alpha amylase (Termamyl 120 LS) or with a heat-stable bacterial alpha amylase (Termamyl 120LS) and next with a fungal alpha amylase (Finizym 1600L). Additionally so-called filtration enzyme action was applied (Finizym, Neutrase, Lecitase, SP 348, Gammazym LPL). Introduction of these enzymatic preparations influenced on the increase of filtration rate of hydrolysates and decrease of their viscosity and transmittance value. “Filtration enzyme” did not influence on the carbohydrate composition.

Key words: starch, alpha-amylase, hydrolysates, carbohydrate, filtration rate, viscosity..