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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The model is not appropriate for predicting the fermentability of worts produced at the lower standard mashing temperatures, but can be used without the necessity of analytical parameters so analyses that the brewer would not normally perform are not required. Expand
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A solution of α-amylase liquefied cassava starch, 30% (w/v), was saccharified with amyloglucosidase at 45°C, pH 4.5, in a batch reactor in the presence and absence of added glucose. Reactor… Expand
A model for the prediction of fermentable sugar concentrations during mashing
Abstract A model describing the hydrolysis of starch catalysed by α- and β-amylase in mashing was developed. The model was included in a simulation program that helps the planning of the mashing… Expand
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Abstract Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called… Expand
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