Volume 7
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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..