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  3. Volume 14, Number 2, 2020
  4. Study on the Effective Application of Bacterial α-Amylase for Batch Liquefaction

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

JCCT.
2020;
Volume 14, Number 2
: pp. 271 - 276
https://doi.org/10.23939/chcht14.02.271
Authors:
  1. Stepan Melnyk
  2. Yuriy R. Melnyk
  3. Bohdan Dzinyak
  4. Zorian Pikh
1
Lviv Polytechnic National University
2
Lviv Polytechnic National University
3
Lviv Polytechnic National University
4
Lviv Polytechnic National University

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.

liquefaction
hydrolysis
α-amylase
dry matter
reducing sugars
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