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Study on the Effective Application of Bacterial α-Amylase for Batch Liquefaction

Stepan Melnyk1, Yuriy Melnyk1, Bohdan Dzinyak1, Zorian Pikh1
Affiliation: 
1 Lviv Polytechnic National University, 12, Bandera St., 79013 Lviv, Ukraine stepan.r.melnyk@lpnu.ua
DOI: 
https://doi.org/10.23939/chcht14.02.271
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Keywords:

Abstract: 
The influence of the bacterial α-amylase type and temperature on the accumulation of soluble dry matter and reducing sugars during fermentation of wheat batch has been investigated. The correlation between thermal stability of α-amylase and process parameters is shown. The initial activity of the enzyme preparation affects the starch hydrolysis intensity. The change in the enzymes activity, occurred due to their inactivation at high temperatures, affects the maximum content of dry matter and reducing sugars in the liquefied matter.
References: 

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