The Rate at Which Starch Becomes Susceptible to Hydrolysis by Enzymes

Owen E. Potter, Peter R. Coulter

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Measurements were made of the susceptibility of starch from malted barley to hydrolysis by enzymes from malted barley after the starch had been held suspended in water for various times at given temperatures. The results were used to determine the values of parameters in an expression relating the susceptibility of starch to the holding time and temperature. This expression was made up of first-order reaction kinetics in which the rate constant varied with temperature according to the Arrhenius relationship together with a cumulative normal distribution to describe the extent of conversion to susceptible starch at a given temperature as a function of the given temperature.

Original languageEnglish
Pages (from-to)324-327
Number of pages4
JournalIndustrial and Engineering Chemistry Process Design and Development
Issue number4
Publication statusPublished - 1 Oct 1974

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