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={Annie 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… Expand
An original kinetic model for the enzymatic hydrolysis of starch during mashing
Abstract This paper presents a kinetic model for the enzymatic degradation of the starch during mashing for beer production. Based on a new set of experiments, an original reaction scheme for theExpand
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 aExpand
Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé.
The aggregated model was validated on experimental data and showed that both the pre-cooking and fermentation parameters, particularly temperature, are significant levers for controlling not only acid and sugar contents but also the expected viscosity of the final product. Expand
A kinetic model for enzymatic wheat starch saccharification
A kinetic model describing the enzymatic saccharification of wheat starch by a mixture of ol-amylase and amyloglucosidase has been developed. The model describes the influence of pH, glucoseExpand
Reaction kinetics study of α-amylase in the hydrolysis of starch size on cotton fabrics
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;Expand
A model for the prediction of β-glucanase activity and β-glucan concentration during mashing
Abstract A mathematical model describing the effect of the mashing temperature program on dissolution and hydrolysis of β-glucans is presented. In the model, dissolved β-glucans are degraded byExpand
A mathematical model of the formation of fermentable sugars from starch hydrolysis during high-temperature mashing.
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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
Modeling cassava starch saccharification with amyloglucosidase
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. ReactorExpand
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 mashingExpand
Approach for modelling the extract formation in a continuous conducted “β-amylase rest” as part of the production of beer mash with targeted sugar content
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-calledExpand


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 theExpand
Electro-immuno absorption in gel, application to enzyme studies (α- and β-amylases from barley)
Two applications of this technique are presented: in physiological studies to ascertain whether an anti-enzyme immune serum reacts with all the forms of the enzyme under study and for detecting, among antigenically characterized enzymes, proteins which have the same enzymatic activity but are antigenically different. Expand
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