Summary
The effect on the dextrose equivalent value (DE) obtained in maltodextrin saccharification with a glucoamylase preparation containing various quantities of acid stable α-amylase isolated by anion exchange chromatography was investigated. When the acid stable α-amylase activity was increased 2.5-fold, a maximum DE value of 95.6% (glucose content, DX, 95.0%) was reached in 48 h, 1.4 % (DX of 1.1%) higher than that of the control (DE 94.2%; DX 93.9%).
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Linko, YY., Wu, X.Y. Improvement and estimation of enzymic starch saccharification process. Biotechnol Tech 7, 551–556 (1993). https://doi.org/10.1007/BF00156327
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DOI: https://doi.org/10.1007/BF00156327