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Title: OBTAINING MALTODEXTRIN FROM PEA FLOUR
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OBTAINING MALTODEXTRIN FROM PEA FLOUR
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1314-2704
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English
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21
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7.2
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• Prof. DSc. Oleksandr Trofymchuk, UKRAINE
• Prof. Dr. hab. oec. Baiba Rivza, LATVIA |
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The aim of the work is to develop a technological condition for obtaining maltodextrin syrups from pea flour by its bioconversion with the thermostable alpha-amylase Liquozyme Supra 2.8 X. The liquefaction process of starch-containing raw materials is accompanied by high viscosity. To reduce the viscosity of the liquefied mash of pea flour and increase the yield of maltodextrin, a composition of an amylolytic enzyme preparation of alpha-amylase and a cellulolytic enzyme preparation Viscoferm from Novozymes (Denmark) was used. The dependence of the viscosity of the pea flour mash on the temperature and dosage of the alpha-amylase enzyme in the presence of Viscoferm and without it was determined on a Reotest-2. The pea flour mash containing 25 % dry substance (DS) was liquefied directly in the measuring cylinder of the viscometer. The dosage of alpha-amylase was changed: 0.2, 0.4, and 0.6 units of AC / g, and the Viscoferm dosage was constant at 0.2 g / kg DS mash, with each alpha-amylase dosage. An increase in the dosage of the diluting enzyme alpha-amylase made it possible to reduce the viscosity of the mash by 2.7 times, and when the Viscoferm enzyme was added to the mash, the viscosity decreased by more than 5 times. The data obtained is presented graphically. The mode of bioconversion of pea flour was tested on a laboratory bench, and the yield and quality indicators of maltodextrin and sediment were determined.
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conference
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21st International Multidisciplinary Scientific GeoConference SGEM 2021
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21st International Multidisciplinary Scientific GeoConference SGEM 2021, 16 - 22 August, 2021
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Proceedings Paper
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STEF92 Technology
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SGEM International Multidisciplinary Scientific GeoConference
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SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci & Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts & Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci
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209-216
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16 - 22 August, 2021
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website
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cdrom
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8271
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pea flour; enzyme preparations; liquefaction; maltodextrin; carbohydrate-protein product
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