Measurement of the susceptibility of starch to hydrolysis by malt enzymes

P. R. Coulter, O. E. Potter

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A method which makes use of a determination of starch made soluble by enzymic hydrolysis was developed for the meaurement of the susceptibility of starch to hydrolysis by the enzymes of malt. This method can be used to investigate the rate at which starch becomes susceptible as a result of heat treatment at a given temperature. In preliminary experiments in which malt starch with an initial moisture content of 19.1% (dry basis) was held in a slurry for varying times at 55° C the results could be adequately fitted by first‐order kinetics with a rate constant of 1.49 min.−1 It was also found that the ultimate susceptibility, i.e., the fractional weight which ultimately became susceptible at 55° C, was 0.88. 1972 The Institute of Brewing & Distilling

Original languageEnglish
Pages (from-to)444-449
Number of pages6
JournalJournal of the Institute of Brewing
Issue number6
Publication statusPublished - 1 Jan 1972

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