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={Annie Marc and Jean Marc Engasser and Manfred Moll and Roland Flayeux},
  journal={Biotechnology and Bioengineering},
  year={1983},
  volume={25}
}
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… Expand
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