Portal de Periódicos da CAPES

Enzymatische Direktverzuckerung von Kartoffelreibsel. Orientierende Ergebnisse von Pilot‐Versuchen

1975; Wiley; Volume: 27; Issue: 8 Linguagem: Inglês

10.1002/star.19750270807

2192-4236

G. Tegge, A. Lamberty,

Enzyme Production and Characterization

Abstract Enzymatic Saccharification of Grated Potatoes. Preliminary Results of Pilot Tests . From the aspect of producing sweet carbohydrates from import‐independent, storable source materials grated potatoes were dried, and there inherent starch was saccharified by means of amylolytic enzymes thus evading its expensive isolation. The use of a decanter apparatus turned out to be inevitable in order to produce a sufficiently pure grated material by removing the fruit juice. In spite of considerable purity of the substrate, thorough pasting by means of a special jet apparatus and liquefaction by highly temperature‐stable bacteria‐alpha‐amylase sufficiently high degrees of degradation for dextrose production could not be reached during the succeeding final saccharification by glucoamylase. Purification of the hydrolysate turned out to be extremely difficult due to imperfect flocculability of colloidal nitrogen compounds.