Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using α-amylase

Date

2003-5

Author

Sakintuna, Billur
Budak, Okan
Dik, Tunay
Yöndem Makascıoğlu, Füsun
Kincal, N. Suzan

Metadata

Show full item record

Item Usage Stats

524
views

0
downloads

The enzymic hydrolysis of commercial wheat starch and freshly prepared wheat starch fractions was studied in batch and flow systems. Fresh starch was prepared by wet separation of wheat flour into starch milk and gluten, followed by processing the starch milk using a serially connected hydrocyclone system to produce underflow and overflow streams. The underflow stream consisted mainly of the larger (> 30 w m) granules, while the overflow stream contained only the smaller (< 10 w m) granules. In batch system, the hydrolysis behavior of wheat starch fractions was investigated under the action of Sigma f -amylase ( Bacillus licheniformis ), either as soon as they were prepared or after spray drying. The two fractions of fresh wheat starch showed different hydrolysis behavior, the difference getting larger as the separation improves. Underflow streams were found to be much more susceptible to hydrolysis than overflow streams, regardless of whether the hydrolysis was carried out right away or on dried samples, and also regardless of whether rinsing was applied. In flow system, dried underflow stream and commercialwheat starch were hydrolyzed using Orbamil-T ( Bacillus licheniformis ), Orbamil-BHT ( Bacillus stearothermophilus ), and Sigma f -amylase ( Bacillus licheniformis ). Hydrolysis of fresh starch was found to be significantly faster than commercial wheat starch. Commercial f -amylase Orbamil-T was found to be almost as effective as the purified Sigma f -amylase.

Subject Keywords

General Chemistry, General Chemical Engineering, Wheat Starch Hydrolysis, Α-amylase, Hplc

URI

https://hdl.handle.net/11511/88526

Journal

Chemical Engineering Communications

DOI

https://doi.org/10.1080/00986440302118

Collections

Technical Vocational School of Higher Education, Article

Suggestions

OpenMETU
Core

Hydroxyapatite-nanosphere supported ruthenium(0) nanoparticle catalyst for hydrogen generation from ammonia-borane solution: kinetic studies for nanoparticle formation and hydrogen evolution DURAK, HALİL; Gülcan, Mehmet; Zahmakıran, Mehmet; Özkar, Saim; KAYA, MURAT (Royal Society of Chemistry (RSC), 2014-01-01) The development of readily prepared effective heterogeneous catalysts for hydrogen generation from ammonia-borane (AB; NH3BH3) solution under mild conditions still remains a challenge in the field of "hydrogen economy". In this study, we report our finding of an in situ generated, highly active ruthenium nanocatalyst for the dehydrogenation of ammonia-borane in water at room temperature. The new catalyst system consists of ruthenium(0) nanoparticles supported on nanohydroxyapatite (RuNPs@nano-HAp), and can ...
DESULFURIZATION OF BOLU-GOYNUK LIGNITE USING CUPRIC CHLORIDE OGUZ, M; OLCAY, A (Elsevier BV, 1992-02-01) Cupric chloride oxidation of Bolu-Goynuk lignite was studied using a four-level factorial design with four process variables: temperature, time. cupric chloride concentration and particle size of the lignite. The main aim was to remove the organic sulphur from the lignite. Maximum organic sulphur removal was achieved by the oxidation of lignite with a particle size of 0.3 mm at 150-degrees-C for 210 min using 50 g CuCl2 per 100 ml of solution.
NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS Bayındırlı, Alev; YENICERI, A (Wiley, 1995-06-01) The effect of temperature and soluble solids on nonenzymatic browning in clarified and concentrated apple juice was analyzed by response surface methodology. Color development at 20, 40 and 60 Brix and temperatures ranging from 70-90C were compared over a time range of 30-180 min. The browning reaction was found to be dependent on soluble solid content as well as on the reaction conditions such as temperature and time. The model combines the effect of temperature, soluble solids content and time on color ch...
Color formation in wheat starch based glucose syrups and use of commercially available and laboratory-prepared agricultural waste-based activated carbons for decolorization Celebi, Ipek; Kincal, N. Suzan (Informa UK Limited, 2007-01-01) Glucose syrups were produced from wheat starch using alpha-amylase at 97 degrees C for 45-90 min liquefaction times, followed by saccharification with amyloglucosidase at 60 degrees C for 18 h to study the color formation. This was followed by decolorization studies using 0.25 to 1.00 g activated carbon per g of syrup of the commercially available NORIT and several activated carbons prepared from apricot stones and hazelnut shells and husks on laboratory scale. Increase in liquefaction time resulted in high...
Color formation in wheat starch based glucose syrups and use of activated carbons for sugar decolorizaiton Çelebi, İpek; Kıncal, Suzan; Department of Chemical Engineering (2006) Glucose syrups were produced from wheat starch at 45-90 min liquefaction times followed by 18 h saccharification to study the effect of liquefaction time on color formation and the use of several amounts (0.25%-1%) and types (NORIT, commercial; and hazelnut husk, apricot stone, hazelnut shell based; prepared in Chemical Engineering Department) of activated carbons for color removal. The fractional conversion values and color levels of glucose syrups increased with increasing liquefaction time. However, to r...

Citation Formats

B. Sakintuna, O. Budak, T. Dik, F. Yöndem Makascıoğlu, and N. S. Kincal, “Hydrolysis of freshly prepared wheat starch fractions and commercial wheat starch using α-amylase,” Chemical Engineering Communications, pp. 883–897, 2003, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88526.