Title
CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES
Autor
Wojciech Krzyżaniak, Artur Olesienkiewicz, Wojciech Białas, Lucyna Słomińska, Tomasz Jankowski, Włodzimierz Grajek
Keywords
maltodextrin, alpha-amylase, oligosaccharide, hydrolysis, potato starch
Abstract
The research was carried out to produce the maltodextrins with dextrose equivalent from 3 to 12 by controlled hydrolysis of starch. The enzymatic hydrolysis of autoclaved and extruded starch was performed using bacterial (Termamyl S and BAN 480L, Novo Nordisk) and fungal (Fungamyl 800L, Novo Nordisk) α-amylases. The time of reaction required to obtain the DE values 3, 5, 8, and 12 was determined. The oligosaccharides compositions were determined mainly by enzyme preparation used. The highest oligosaccharide concentrations with high polymerization degree were obtained using Termamyl S and BAN 480L preparations.
Pages
5-15
Cite
Krzyżaniak, W., Olesienkiewicz, A., Białas, W., Słomińska, L., Jankowski, T., Grajek, W. (2003). CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES. Acta Sci. Pol. Technol. Aliment., 2(2), 5-15.
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