2006•Food ScienceRequires access

Study on Enzymatic Hydrolyss to Corn Starch by α-amylase

Cui Ling-fei

Abstract

Maltodextrins were produced from corn starch using two kinds of α-amylase: a common one and a thermal-stable one. The common α- amylase and thermal-stable α-amylase conditions were given as follows, common α-amylase: temperature 84℃, hytrolysis time 20min, dosage of enzyme 16U/g; common thermal-stable α-amylase: temperature 95℃, hytrolysis time 40min, dosage of enzyme 15U/g.

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Key concepts: Amylase, Starch, Enzyme, Corn starch, Chemistry, Food science, Alpha-amylase, Biochemistry