Metadata language
Enzymatyczna hydroliza skrobi do syropów maltodekstrynowych i skrobiowych. Część II. Procesy
Subtitle:Enzymatyczna hydroliza skrobi do syropów maltodekstrynowych i skrobiowych. Część II. Procesy
Creator: Publisher:Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN
Date issued/created: Subject and Keywords: Abstract:This part mainly discusses enzymatic processes employed in the production of maltodextrinsand syrup solids. Functional properties and applications of dextrins, maltose, glucose, fructose,cyclodextrins as well as malto- and isomaltooligosaccharides are presented. Immobilization ofamylolytic enzymes and typical enzyme reactors for starch processing is reviewed. Action patternof 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 inaddition 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.
Relation:Biotechnologia, vol.44, 1 (1999)-.
Volume: Issue: Start page: End page: Resource type: Detailed Resource Type: Format: Resource Identifier: Source:Biblioteka Instytutu Chemii Bioorganicznej PAN
Language: Language of abstract: Temporal coverage: Rights:Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0
Terms of use: Digitizing institution:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Original in:Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Projects co-financed by: Access: