BARLEY β‐AMYLASE HYDROLYSIS of STARCH DURING TWIN SCREW EXTRUSION
作者:
VANEE KOMOLPRASERT,
ROBERT Y. OFOLI,
期刊:
Journal of Food Process Engineering
(WILEY Available online 1991)
卷期:
Volume 13,
issue 4
页码: 283-295
ISSN:0145-8876
年代: 1991
DOI:10.1111/j.1745-4530.1991.tb00074.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTEffect of moisture content, screw rpm and β‐amylase dose on the rate of maltose production in a Baker‐Perkins twin screw food extruder has been studied. Fifteen experiments were conducted using a fixed screw configuration at a fixed mass flow rate of 15 kg/h, under isothermal conditions (t=57°C) and a pH of 5.5. Each of the three variables was found to have a significant effect (P<. 05) on maltose production. Using response surface regression analysis on the experimental data, a quadratic objective function was derived. the function was optimized, subjecting it to three explicit boundary conditions, using the adaptive complex method. the optimization process yielded a maximum maltose production of 34% at 54% moisture content, 30 rpm screw speed and 157 units of enzyme/g of starch. the extent of saccharification was abou
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