Process development for gelatinisation and enzymatic hydrolysis of starch at high concentrations

摘要: cum laude graduation (with distinction) Enzymatic hydrolysis of starch is encountered in day-to-day life for instance the dishwasher during removal stains with detergents or our mouth chewing starch-based foods presence saliva. The reaction also important (food) industry, example production beer bio-ethanol. In it usually preceded by gelatinisation to make molecules available enzymes. Both and are carried out at a concentrations 30 weight-%. Increasing concentration these processes can lead higher productivity, lower energy consumption, use water enzyme stability. However, drawback that temperature viscosity increase conditions. By using proper process equipment, possible overcome drawbacks perform high leading advantages mentioned above. purpose this study was therefore develop enzymatic wheat (more than 40 weight-%). Besides development such process, analysis methods were developed measure main parameters