| abstract |
Native cereal enzyme extract, rich in protein and minerals, is hydrolysed in admixture with a starch suspension in a ratio of 1:2-10 wt.% and a dry matter content of 5-42 wt.%, with moderate stirring and for 0.3-4 hr, with addn. of an alpha-amylase, simultaneous addn. of a glucoamylase and with utilisation of the natural cereal beta-amylase present in the medium. Hydrolysis is at 45-67 deg.C and pH 4.0-6.8, to 98 dextrose equiv. units. USE/ADVANTAGE - A 1-stage process avoids starch liquefaction, and gives a shorter reaction time. 96-98 wt.% of the carbohydrate is glucose, and 4-2% is maltose. The hydrolysate is an additive for food compsns. and a material for biotechnological process, and prodn. of glucose syrup and grape sugar. |