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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 (Denmar...

It was studied susceptibility of starch granules of different types to hydrolysis by enzymes both in the gelatinized and native state. Starch was evaluated by chemical composition, morphology, physical and chemical properties and compared with respect to the action of amylolytic enzymes traditionally used to produce sugary starch products (alpha-amylase, glucoamylase). Enzymatic susceptibility of the samples was evaluated by accumulation of reducing matters during the hydrolysis of 1% starch suspension in gelatini...

The aim of study was development of method of processing native starch by low-temperature biocatalysis without preliminary gelatinization, provides the production of new types of starch products. Was made studies of glucoamylase effect on native starch in water environment with temperature lower than sub-gelatinization temperature point. The objects of the research were samples of various types of starch (wheat, potato, maize native, amylopectin) and products of biocatalysis: modified starch and liquid fraction of...

The aim of study was development of method of processing native starch by low-temperature biocatalysis without preliminary gelatinization, provides the production of new types of starch products. Was made studies of glucoamylase effect on native starch in water environment with temperature lower than sub-gelatinization temperature point. The objects of the research were samples of various types of starch (wheat, potato, maize native, amylopectin) and products of biocatalysis: modified starch and liquid fraction of...