THE EFFECT AND REMOVAL OF STARCH IN THE SUGAR REFINING INDUSTRY

被引：0
|
作者：
ANYANGWA, EM
KAPSEU, C
MUSONGE, E
MUSONGE, P
机构：
来源：
INTERNATIONAL SUGAR JOURNAL | 1993年 / 95卷 / 1134期
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暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Starch is eliminated by alpha-amylase from the bacterium Bacilius licheniformis in the conditions encountered in a Cameroonian sugar cane factory. The starch content increases during the sugar crystallisation process, doubling from refined sugar 1 to refined sugar 3. The optimum conditions for use of the enzyme are: temperature 80 - 95-degrees-C, pH 5.0 - 7.0 and a reaction time of 30 min. The relative activity of the alpha-amylase increases with the concentration of the enzyme. The interaction between these parameters and Brix is discussed.
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页码：210 / 213
页数：4
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