ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Decreased processing temperatures and times were used in conjunction with a commercial heat-stable α-amylase preparation (Termamyl 120L) to liquefy the starch fractions of long and short grain varieties of rice. Yields of liquefied starch in excess of 82% dry flour weight (94% total starch) were obtained using a single-step process and did not require prior heat treatment to gelatinize the starch. Maximum reducing sugar concentrations for both varieties were obtained at 7o°C, while liquefied starch yields were highest at 80–90° and 90°C for the short and long grain, respectively. HPLC analyses of the low molecular weight saccharides (DP l–10) showed similarities in product profiles between short and long grain samples processed at the same temperatures.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06708.x
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