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

  title={A kinetic model of starch hydrolysis by α‐ and β‐amylase during mashing},
  author={A. Marc and J. Engasser and M. Moll and R. Flayeux},
  journal={Biotechnology and Bioengineering},
  • A. Marc, J. Engasser, +1 author R. Flayeux
  • Published 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… CONTINUE READING
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