Results 251 to 260 of about 405,793 (301)
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A Method for the Detection of Starch Hydrolysis by Bacteria
Journal of Applied Bacteriology, 1974S ummary . A starch agar medium for the detection of starch hydrolysis is described. The development of a cloudy zone round the colony indicates starch hydrolysis without the use of iodine or 95% (v/v) ethanol.
W G, Iverson, N F, Millis
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Effect of Resistant Starch on Hydrolysis and Fermentation of Corn Starch for Ethanol
Applied Biochemistry and Biotechnology, 2009Starch samples with 0% or 30% amylose were subjected to four different liquefaction enzyme treatments (at various temperature and pH conditions) followed by simultaneous saccharification and fermentation (SSF). Resistant starch (RS) measurements were conducted for the initial starch sample, after liquefaction and after SSF. Initial RS was higher for 30%
Vivek, Sharma +6 more
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Kinetics of continuous starch hydrolysis in a membrane reactor
Biochemical Engineering Journal, 2000Following a previous study on kinetics of enzymatic starch hydrolysis with Termamyl 120l (Novo Nordisk) in batch reactor, this paper deals with kinetics in a continuous recycled membrane reactor (CRMR). Starting from results obtained in various working conditions, an equation relating the production rates of small oligosaccharides (DP ranging from 1 to
Paolucci-Jeanjean, D. +3 more
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Limiting factors of starch hydrolysis.
European journal of clinical nutrition, 1992Foods appear as complex structures, in which starch may be present in different forms. These, including the molecular characteristics and the crystalline organization, depend on processing conditions and compositions of ingredients. The main changes in starch macro- and microstructures are the increase of surface area to volume ratio in the solid phase,
Colonna, Paul, Leloup, V., Buleon, Alain
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THE PRODUCTS OF STARCH HYDROLYSIS AND THEIR METABOLISM
Canadian Journal of Botany, 1956C14 labelled tobacco leaf starch digested with 1 N H2SO4 in a boiling water bath was not completely hydrolyzed to glucose even after 24 hr. After three hours' hydrolysis, paper partition, chromatography with butanol–ethanol–water solvent revealed that besides glucose there were four C14 labelled products with RF values lower than glucose.
P. V. Vittorio +3 more
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Enzymatic hydrolysis of sago starch
Food Chemistry, 1994Abstract Various enzyme hydrolysis procedures were employed in this study. A kinetic model presents sago starch hydrolysis by Bacillus licheniformis α-amylase (Termamyl 120L), Bacillus subtilis β-glucanase (Cereflo 200L) and by Bacillus pullulanase (Promozyme 200L) at temperatures of 90°C and 60°C and substrate concentration of 15% solids ...
Gorinstein, S. +3 more
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Hydrolysis of native starches with amylases
Animal Feed Science and Technology, 2006Native starch granules are semi-crystalline and resist hydrolysis by amylases. When gelatinised, however, they are readily hydrolysed and converted to sugars and dextrins. Factors that control the rate and profile of hydrolysis by amylase in vitro and in vivo are interconnected and make research within this field complicated.
R.F. Tester, X. Qi, J. Karkalas
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The determination of starch by acid hydrolysis
Journal of the Science of Food and Agriculture, 1951AbstractGlucose is slowly destroyed when heated in neutral solution and the rate of destruction is accelerated by sulphuric acid, but to a much greater extent by hydrochloric acid. Sulphuric acid has therefore been chosen as a suitable starch‐hydrolysing agent and conditions of hydrolysis have been developed whereby starches may be estimated with a ...
S. J. Pirt, W. J. Whelan
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Acid hydrolysis of starch citrate [PDF]
9th International Congress Flour-Bread 17 ; 11th Croatian Congress of Cereal Technologists Brašno-Kruh 17 : Book of abstracts, 2017 The objective of this study was to determine the effect of acid hydrolysis of starch citrate, obtained by roasting potato starch at different temperatures with acid citrate on the chosen properties of produced samples. Citrate acid in aqueous solution was applied on the potato starch (10 g of acid per 100 g of starch), conditioned, dried, and roasted ...
Jozinović, Antun, Babić, Jurislav
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