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

  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},
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… 
Starch hydrolysis kinetics of Bacillus licheniformis α‐amylase
The reaction kinetics for thermostable Bacillus licheniformis α-amylase was determined under two sets of conditions: an initial rate study over a range of low starch concentrations (1–8%, w/w) in a
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A kinetic model describing the enzymatic saccharification of wheat starch by a mixture of ol-amylase and amyloglucosidase has been developed and the maximum rate of saccharization due to this enzyme was found to be optimal at pH 5.
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The hydrolysis reaction kinetics of α-amylase on the starch size of cotton fabrics followed the first-order reaction in the initial stage that α-amylase hydrolyzed on the surface of cotton fabrics;
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A population balance model was developed for wheat starch hydrolysis to simulate the performance parameters of a viscosity‐based device, known as the Falling Number instrument. The instrument is


Degradation of Starch by Amylases in Beer Brewing (アミラ-ゼシンポジウム(1977)特集)
In the beer brewing industry throughout the world about 8 × 106 tons of starch is annually converted into fermentable sugars and dextrins. Determining factors for the degradation of starch are the
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