Suitability of thermostable enzymes for improvment of starch processing
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
Commercial processing ofstarch to mono-and oligosaccharides depends onthe availability and properties of the applied enzymes such as a-amylase, glucoamylase, a-glucosidase and xylose isomerase. Each of these enzymes has adifferent pH and temperature optimum for use. Therefore starch processing iscarried out in the stages of liquefaction, saccharification, and isomerisation.This article discusses the application ofthermostable enzymes leading to higherquality products and lower production costs caused by the simplification of theprocessing.
Biotechnologia, vol.53, 2 (2001)-.
0860-7796 ; oai:rcin.org.pl:139246 ; IChB B-49
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
Oct 2, 2020
Sep 16, 2020
1180
https://rcin.org.pl./publication/174613
Edition name | Date |
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Przydatność termostabilnych enzymów w udoskonalaniu przetwórstwa skrobi | Oct 2, 2020 |
Grzybowska, Beata Synowiecki, Józef
Borkowska, Bożenna
Ziółkowski, Piotr Babula- Skowrońska, Danuta Kaczmarek, Małgorzata Cieśla, Agata Sadowski, Jan
Synowiecki, Józef