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OBTAINING MALTODEXTRIN FROM PEA FLOUR
Abstract
The aim of the work is to develop a technological condition for obtaining maltodextrin syrups from pea flour by its bioconversion with the thermostable alpha-amylase Liquozyme Supra 2.8 X. The liquefaction process of starch-containing raw materials is accompanied by high viscosity. To reduce the viscosity of the liquefied mash of pea flour and increase the yield of maltodextrin, a composition of an amylolytic enzyme preparation of alpha-amylase and a cellulolytic enzyme preparation Viscoferm from Novozymes (Denmark) was used. The dependence of the viscosity of the pea flour mash on the temperature and dosage of the alpha-amylase enzyme in the presence of Viscoferm and without it was determined on a Reotest-2. The pea flour mash containing 25 % dry substance (DS) was liquefied directly in the measuring cylinder of the viscometer. The dosage of alpha-amylase was changed: 0.2, 0.4, and 0.6 units of AC / g, and the Viscoferm dosage was constant at 0.2 g / kg DS mash, with each alpha-amylase dosage. An increase in the dosage of the diluting enzyme alpha-amylase made it possible to reduce the viscosity of the mash by 2.7 times, and when the Viscoferm enzyme was added to the mash, the viscosity decreased by more than 5 times. The data obtained is presented graphically. The mode of bioconversion of pea flour was tested on a laboratory bench, and the yield and quality indicators of maltodextrin and sediment were determined.
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References7
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