Penentuan Lama Hidrolisis dan Karakteristik Maltodekstrin dan Sirup Glukosa dari Pati Jagung Fosfat
The aim of this research was to determine hydrolysis time in order to get maltodextrin and glucose syrup containing phosphorylated anhydroglucose chains and characteristics of them. In this research, corn starch was phosphorylated to prepare monostarch phosphate and distarch phosphate. The corn star...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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| Summary: | The aim of this research was to determine hydrolysis time in order to get maltodextrin and
glucose syrup containing phosphorylated anhydroglucose chains and characteristics of them.
In this research, corn starch was phosphorylated to prepare monostarch phosphate and
distarch phosphate. The corn starch phosphates were liquefied with α-amilase and saccharified
with amiloglucosidase to get maltodextrin and glucose syrup.
The monostarch phosphate needed 10 min to produce maltodextrin (DE 12.26 |
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