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Journal
2001 | 2 | 26-35
Article title

Suitability of thermostable enzymes for improvment of starch processing

Title variants
Languages of publication
PL
Abstracts
EN
Commercial processing of starch to mono-and oligosaccharides depends on the availability and properties of the applied enzymes such as -amylase, glucoamylase, -glucosidase and xylose isomerase. Each of these enzymes has a different pH and temperature optimum for use. Therefore starch processing is carried out in the stages of liquefaction, saccharification, and isomerisation. This article discusses the application of thermostable enzymes leading to higher quality products and lower production costs caused by the simplification of the processing.
Publisher

Journal
Year
Issue
2
Pages
26-35
Physical description
Contributors
References
Document Type
REVIEW
Publication order reference
J. Synowiecki, Katedra Chemii i Technologii Zywnosci, Wydzial Chemii, Politechnika Gdanska, ul. Gabriela Narutowicza 11/12, 80-952 Gdansk, Poland
Identifiers
YADDA identifier
bwmeta1.element.element-from-psjc-1f2f65f6-1812-3197-89ab-b60cc9288412
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