A kinetic study of the susceptibility to enzymic hydrolysis of starch in malt

P. R. Coulter; O. E. Potter

doi:10.1002/j.2050-0416.1973.tb03526.x

A kinetic study of the susceptibility to enzymic hydrolysis of starch in malt

P. R. Coulter, O. E. Potter

Chemical & Biological Engineering

Research output: Contribution to journal › Article › Research › peer-review

5 Citations (Scopus)

Abstract

Finely‐ground malt was held in suspension in water for various times at given temperatures and measurements were then made of the susceptibility of starch to enzymic hydrolysis. The results were used to determine first‐order rate constants for the process of conversion of starch to the susceptible form. The variation of rate constant with temperature was satisfactorily described by the Arrhenius relationship with an activation energy of 8·06 × 10⁴ cal/mole and a frequency factor of 6·73 × 10⁵³ min⁻¹. The variation of the extent of conversion with temperature was adequately described by a cumulative normal relationship with a mean of 49·8°C and a standard deviation of 5·79°C. 1973 The Institute of Brewing & Distilling

Original language	English
Pages (from-to)	212-218
Number of pages	7
Journal	Journal of the Institute of Brewing
Volume	79
Issue number	3
DOIs	https://doi.org/10.1002/j.2050-0416.1973.tb03526.x
Publication status	Published - 1 Jan 1973

Keywords

enzyme
kinetics
malt
starch

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10.1002/j.2050-0416.1973.tb03526.x

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abstract = "Finely‐ground malt was held in suspension in water for various times at given temperatures and measurements were then made of the susceptibility of starch to enzymic hydrolysis. The results were used to determine first‐order rate constants for the process of conversion of starch to the susceptible form. The variation of rate constant with temperature was satisfactorily described by the Arrhenius relationship with an activation energy of 8·06 × 104 cal/mole and a frequency factor of 6·73 × 1053 min−1. The variation of the extent of conversion with temperature was adequately described by a cumulative normal relationship with a mean of 49·8°C and a standard deviation of 5·79°C. 1973 The Institute of Brewing & Distilling",

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N2 - Finely‐ground malt was held in suspension in water for various times at given temperatures and measurements were then made of the susceptibility of starch to enzymic hydrolysis. The results were used to determine first‐order rate constants for the process of conversion of starch to the susceptible form. The variation of rate constant with temperature was satisfactorily described by the Arrhenius relationship with an activation energy of 8·06 × 104 cal/mole and a frequency factor of 6·73 × 1053 min−1. The variation of the extent of conversion with temperature was adequately described by a cumulative normal relationship with a mean of 49·8°C and a standard deviation of 5·79°C. 1973 The Institute of Brewing & Distilling

AB - Finely‐ground malt was held in suspension in water for various times at given temperatures and measurements were then made of the susceptibility of starch to enzymic hydrolysis. The results were used to determine first‐order rate constants for the process of conversion of starch to the susceptible form. The variation of rate constant with temperature was satisfactorily described by the Arrhenius relationship with an activation energy of 8·06 × 104 cal/mole and a frequency factor of 6·73 × 1053 min−1. The variation of the extent of conversion with temperature was adequately described by a cumulative normal relationship with a mean of 49·8°C and a standard deviation of 5·79°C. 1973 The Institute of Brewing & Distilling

KW - enzyme

KW - kinetics

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A kinetic study of the susceptibility to enzymic hydrolysis of starch in malt

Abstract

Keywords

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