A kinetic model of starch hydrolysis by alpha- and beta-amylase during mashing.
Identifieur interne : 000134 ( Ncbi/Merge ); précédent : 000133; suivant : 000135A kinetic model of starch hydrolysis by alpha- and beta-amylase during mashing.
Auteurs : A. Marc [France] ; J M Engasser ; M. Moll ; R. FlayeuxSource :
- Biotechnology and bioengineering [ 0006-3592 ] ; 1983.
Abstract
Kinetics of malt starch hydrolysis by endogeneous alpha- and beta-amylases has been experimentally investigated in laboratory-, pilot- and industrial-scale reactors. The production rates of glucose, maltose, maltotriose and total extract, and the separate alpha- and beta-amylases deactivation rates are measured at varying mashing temperature and different initial starch concentrations and qualities. Based on the experimental results, a model is proposed that takes into account the initial carbohydrates and enzymes dissolution, the starch gelatinization, the separate hydrolytic action of alpha-and beta-amylases on insoluble and soluble starch and dextrins, and the influence of temperature both on enzyme activities and thermal denaturation rate. The model can predict, at the three scales, the final sugars concentrations in the wort for given initial malt concentrations and enzymatic contents, and for a fixed temperature profile during the mashing process.
DOI: 10.1002/bit.260250214
PubMed: 18548665
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Marc</name><affiliation wicri:level="3"><nlm:affiliation>Laboratoire des Sciences du Génie Chimique, CNRS-ENSIC Institut National Polytechnique de Lorraine, 1 rue Grandville, 54042 Nancy Cedex, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Laboratoire des Sciences du Génie Chimique, CNRS-ENSIC Institut National Polytechnique de Lorraine, 1 rue Grandville, 54042 Nancy Cedex</wicri:regionArea><placeName><region type="region" nuts="2">Grand Est</region><region type="old region" nuts="2">Lorraine (région)</region><settlement type="city">Nancy</settlement></placeName></affiliation></author><author><name sortKey="Engasser, J M" sort="Engasser, J M" uniqKey="Engasser J" first="J M" last="Engasser">J M Engasser</name></author><author><name sortKey="Moll, M" sort="Moll, M" uniqKey="Moll M" first="M" last="Moll">M. Moll</name></author><author><name sortKey="Flayeux, R" sort="Flayeux, R" uniqKey="Flayeux R" first="R" last="Flayeux">R. Flayeux</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="1983">1983</date><idno type="doi">10.1002/bit.260250214</idno><idno type="RBID">pubmed:18548665</idno><idno type="pmid">18548665</idno><idno type="wicri:Area/PubMed/Corpus">000269</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000269</idno><idno type="wicri:Area/PubMed/Curation">000269</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">000269</idno><idno type="wicri:Area/PubMed/Checkpoint">000269</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">000269</idno><idno type="wicri:Area/Ncbi/Merge">000134</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">A kinetic model of starch hydrolysis by alpha- and beta-amylase during mashing.</title><author><name sortKey="Marc, A" sort="Marc, A" uniqKey="Marc A" first="A" last="Marc">A. Marc</name><affiliation wicri:level="3"><nlm:affiliation>Laboratoire des Sciences du Génie Chimique, CNRS-ENSIC Institut National Polytechnique de Lorraine, 1 rue Grandville, 54042 Nancy Cedex, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Laboratoire des Sciences du Génie Chimique, CNRS-ENSIC Institut National Polytechnique de Lorraine, 1 rue Grandville, 54042 Nancy Cedex</wicri:regionArea><placeName><region type="region" nuts="2">Grand Est</region><region type="old region" nuts="2">Lorraine (région)</region><settlement type="city">Nancy</settlement></placeName></affiliation></author><author><name sortKey="Engasser, J M" sort="Engasser, J M" uniqKey="Engasser J" first="J M" last="Engasser">J M Engasser</name></author><author><name sortKey="Moll, M" sort="Moll, M" uniqKey="Moll M" first="M" last="Moll">M. Moll</name></author><author><name sortKey="Flayeux, R" sort="Flayeux, R" uniqKey="Flayeux R" first="R" last="Flayeux">R. Flayeux</name></author></analytic><series><title level="j">Biotechnology and bioengineering</title><idno type="ISSN">0006-3592</idno><imprint><date when="1983" type="published">1983</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Kinetics of malt starch hydrolysis by endogeneous alpha- and beta-amylases has been experimentally investigated in laboratory-, pilot- and industrial-scale reactors. The production rates of glucose, maltose, maltotriose and total extract, and the separate alpha- and beta-amylases deactivation rates are measured at varying mashing temperature and different initial starch concentrations and qualities. Based on the experimental results, a model is proposed that takes into account the initial carbohydrates and enzymes dissolution, the starch gelatinization, the separate hydrolytic action of alpha-and beta-amylases on insoluble and soluble starch and dextrins, and the influence of temperature both on enzyme activities and thermal denaturation rate. The model can predict, at the three scales, the final sugars concentrations in the wort for given initial malt concentrations and enzymatic contents, and for a fixed temperature profile during the mashing process.</div></front></TEI><pubmed><MedlineCitation Owner="NLM" Status="PubMed-not-MEDLINE"><PMID Version="1">18548665</PMID><DateCreated><Year>2008</Year><Month>06</Month><Day>12</Day></DateCreated><DateCompleted><Year>2012</Year><Month>10</Month><Day>02</Day></DateCompleted><Article PubModel="Print"><Journal><ISSN IssnType="Print">0006-3592</ISSN><JournalIssue CitedMedium="Print"><Volume>25</Volume><Issue>2</Issue><PubDate><Year>1983</Year><Month>Feb</Month></PubDate></JournalIssue><Title>Biotechnology and bioengineering</Title><ISOAbbreviation>Biotechnol. Bioeng.</ISOAbbreviation></Journal><ArticleTitle>A kinetic model of starch hydrolysis by alpha- and beta-amylase during mashing.</ArticleTitle><Pagination><MedlinePgn>481-96</MedlinePgn></Pagination><Abstract><AbstractText>Kinetics of malt starch hydrolysis by endogeneous alpha- and beta-amylases has been experimentally investigated in laboratory-, pilot- and industrial-scale reactors. The production rates of glucose, maltose, maltotriose and total extract, and the separate alpha- and beta-amylases deactivation rates are measured at varying mashing temperature and different initial starch concentrations and qualities. Based on the experimental results, a model is proposed that takes into account the initial carbohydrates and enzymes dissolution, the starch gelatinization, the separate hydrolytic action of alpha-and beta-amylases on insoluble and soluble starch and dextrins, and the influence of temperature both on enzyme activities and thermal denaturation rate. The model can predict, at the three scales, the final sugars concentrations in the wort for given initial malt concentrations and enzymatic contents, and for a fixed temperature profile during the mashing process.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Marc</LastName><ForeName>A</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Laboratoire des Sciences du Génie Chimique, CNRS-ENSIC Institut National Polytechnique de Lorraine, 1 rue Grandville, 54042 Nancy Cedex, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Engasser</LastName><ForeName>J M</ForeName><Initials>JM</Initials></Author><Author ValidYN="Y"><LastName>Moll</LastName><ForeName>M</ForeName><Initials>M</Initials></Author><Author ValidYN="Y"><LastName>Flayeux</LastName><ForeName>R</ForeName><Initials>R</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Biotechnol Bioeng</MedlineTA><NlmUniqueID>7502021</NlmUniqueID><ISSNLinking>0006-3592</ISSNLinking></MedlineJournalInfo></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>1983</Year><Month>2</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>1983</Year><Month>2</Month><Day>1</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>1983</Year><Month>2</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="doi">10.1002/bit.260250214</ArticleId><ArticleId IdType="pubmed">18548665</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>France</li></country><region><li>Grand Est</li><li>Lorraine (région)</li></region><settlement><li>Nancy</li></settlement></list><tree><noCountry><name sortKey="Engasser, J M" sort="Engasser, J M" uniqKey="Engasser J" first="J M" last="Engasser">J M Engasser</name><name sortKey="Flayeux, R" sort="Flayeux, R" uniqKey="Flayeux R" first="R" last="Flayeux">R. Flayeux</name><name sortKey="Moll, M" sort="Moll, M" uniqKey="Moll M" first="M" last="Moll">M. Moll</name></noCountry><country name="France"><region name="Grand Est"><name sortKey="Marc, A" sort="Marc, A" uniqKey="Marc A" first="A" last="Marc">A. Marc</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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