ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Wheat starch was hydrolyzed using microwave energy. Starch suspensions (10%) acidified with hydrochloric acid to pH 1.85 were heated at 0.18 milliamperes microwave. energy in sealed glass tubes for various times. Liquefying and coloring were the most obvious visible changes during hydrolysis. With extended heating times, temperature, pressure, and total acidity increased causing darker hydrolyzates and charred residue formation. Paper chromatography showed sugars ranging from G1 to G5. Starch hydrolysates had total sugars, reducing sugars, and glucose as high as 94.81, 88.69, and 83.56%, respectively, based on original starch. Sugar syrups of high dextrose equivalent can be produced within a short time by using microwave energy.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06581.x
