Neue Erfahrungen bei der Herstellung von Stärkeverzuckerungsprodukten aus Maisgrits

Abstract

New Concepts on the Production of Hydrolyzed Starch Products from Maize Grits. The application of a Brabender amylograph for investigating different methods of pre‐treating maize grits prior to enzymatic liquefaction with α‐amylase is described. The effect of pretreatment on grain structure is illustrated with microscopic photographs. The possibility of amylase inhibitors obstructing liquefaction is subsequently discussed. The application of a Votator continuous cooker for affecting liquefaction while at the same time eliminating pre‐treatment is illustrated. The advantages of such a continuous cooking procedure is finally described.