International Sugar Journal

Development of an industrial method to quantitatively measure carry-over amylase activity in raw and refined sugars [Full subscriber]

In recent years, there has been increased concern over carry-over activity of mostly high temperature (HT) and very high temperature (VHT) stable amylases in white, refined sugars from refineries to various food manufacturing industries and other end-users. HT and VHT stable amylases were developed for much larger markets than the sugar industry with harsher processing conditions. There was an urgent need for an industrial method to measure carry-over amylase in crystalline sugar products. A selective method has been developed using Phadebas® blue starch, which is highly specific for α-amylase activity, has few reagents, and only uses existing equipment at the…

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