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Pre-gelatinised starch

Pre-gelatinised starch 5-10 Cold water-soluble, so easier to prepare than starch. [Pg.428]

The role of the enzymes is three-fold. Firstly there is the use of very thermostable df-amylases to pre-thin the gelatinised starch, reducing its viscosity so that it can be easily handled and further processed. This process is conceptually very similar to many other commercial uses of hydrolases, especially proteases and glycosidases. Pre-thinning takes place at 105°C and the thermostable df-amylase from B. licheniformis actually has a temperature optimum of almost 100°C. [Pg.119]

See other pages where Pre-gelatinised starch is mentioned: [Pg.53]    [Pg.117]    [Pg.115]    [Pg.14]    [Pg.53]    [Pg.117]    [Pg.115]    [Pg.14]    [Pg.228]    [Pg.287]    [Pg.256]   
See also in sourсe #XX -- [ Pg.40 , Pg.129 ]



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