• DOI:10.1002/BIT.260250214
• Corpus ID: 43629884

A kinetic model of starch hydrolysis by α‐ and β‐amylase during mashing

@article{Marc1983AKM,
  title={A kinetic model of starch hydrolysis by $\alpha$‐ and $\beta$‐amylase during mashing},
  author={Anne Marie Marc and Jean Marc Engasser and Manfred Moll and Roland Flayeux},
  journal={Biotechnology and Bioengineering},
  year={1983},
  volume={25}
}

• A. Marc, J. Engasser, +1 author R. Flayeux
• Published 1 February 1983
• Chemistry
• Biotechnology and Bioengineering

Kinetics of malt starch hydrolysis by endogeneous α‐ and β‐amylases has been experimentally investigated in laboratory‐, pilot‐ and industrial‐scale reactors. The production rates of glucose, maltose, maltotriose and total extract, and the separate α‐ and β‐amylases deactivation rates are measured at varying mashing temperature and different initial starch concentrations and qualities. Based on the experimental results, a model is proposed that takes into account the initial carbohydrates and enzymes dissolution, the starch gelatinization, the separate hydrolytic action of α‐and β‐amylases on insoluble and soluble starch and dextrins, and the influence of temperature both on enzyme activities and thermal denaturation rate. The model can predict, at the three scales, the final sugars concentrations in the wort for given initial malt concentrations and enzymatic contents, and for a fixed temperature profile during the mashing process.