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The influence of the bacterial α-amylase type and temperature on the accumulation of soluble dry matter and reducing sugars during fermentation of wheat batch has been investigated. The correlation between… Click to show full abstract
The influence of the bacterial α-amylase type and temperature on the accumulation of soluble dry matter and reducing sugars during fermentation of wheat batch has been investigated. The correlation between thermal stability of α-amylase and process parameters is shown. The initial activity of the enzyme preparation affects the starch hydrolysis intensity. The change in the enzymes activity, occurred due to their inactivation at high temperatures, affects the maximum content of dry matter and reducing sugars in the liquefied matter.
Journal Title: Chemistry and Chemical Technology
Year Published: 2020
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