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Journal
1999 | 1 | 201-225
Article title

Enzymatic production of maltodextrins and syrup solids from starch. Part II. Processes

Authors
Title variants
Languages of publication
PL
Abstracts
EN
This part mainly discusses the enzymatic processes employed in the production of maltodextrins and syrup solids. Functional properties and applications of dextrins, maltose, glucose, fructose, cyclodextrins as well as malto- and isomaltooligosaccharides are presented. Immobilization of amylolytic enzymes and typical enzyme reactors for starch processing is reviewed. Action pattern of amylases in relation to the subsite structure of the enzyme active domains is presented, including: the dependence of Michaelis and molecular activity parameters on the DP of substrate; possible binding modes between the enzyme and a linear substrate; multiple attack mode in addition to simple hydrolysis (random attack). Mathematical modelling of starch degrading processes is critically reviewed. The crucial parameters, influencing the reaction rate and the conversion degree of the substrate, are shown.
Journal
Year
Issue
1
Pages
201-225
Physical description
Contributors
author
References
Document Type
Publication order reference
J. Bryjak, Instytut Inzynierii Chemicznej, Politechnika Wroclawska, ul. Norwida 4/6, 50-373 Wroclaw, Poland
Identifiers
YADDA identifier
bwmeta1.element.element-from-psjc-54279f3b-5273-3c91-af77-fe4628aae398
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