International Sugar Journal

Conquering the control of insoluble and soluble starch with novel applications of amylase [Full subscriber]

Abstract The new knowledge that there is markedly more insoluble starch than previously considered in products across both the sugarcane factory and refinery has processing implications. This includes the application of a-amylases in the factory to control not only soluble but insoluble starch. Studies were conducted at the laboratory, pilot plant, and factory scales to optimize the application of amylase for control of both starch forms. High-temperature (HT) stable amylases, and even intermediate-temperature (IT) stable amylases but to a lesser extent, are capable of hydrolyzing starch in 96 ˚C clarified juice mostly in the first 10 min before their substantial…

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