Computer simulation of the β‐amylolysis of starch components

In an attempt to model quantitatively the product distributions arising from the degradation of starch by the conjoint action of α‐ and β‐amylase, such as occurs in the commercial mashing of malted cereal, a computer program has been written to simulate the amylolysis of amylose or amylopectin or a mixture of these components. Using Monte‐Carlo techniques the program simulates the action of either α‐amylase or β‐amylase or both enzymes acting conjointly. The program was tested for pure β‐amylolysis. Parameters were estimated by a non‐linear regression technique and predicted product concentrations were compared with relevant experimental data for amylose and amylopectin substrates and for mixtures of these starch components. The simulation model accurately predicted the results of amylolysis except at high product concentrations where the deviations between predicted and experimental values ranged from 1% to 4%. 1977 The Institute of Brewing & Distilling