Explanation:
A bacterial amylase which is active and stable in starch solutions at temperatures above 100°C has been developed. New liquefaction methods are envisaged because the enzyme is active over broader temperature‐ and pH‐ranges and is less dependent on Ca‐ions.
Pilot plant experiments have been carried out, liquefying wheat and maize starch using reaction times of approx. 2 h at 105°C. The 12–14 DE‐solution could be cooled to 60°C and saccharified without retrogradation. A high temperature treatment was not considered necessary.
In the traditional enzymatic liquefaction procedures the cooling stage to 85°C after high temperature treatment of starch has been very critical. The new enzyme may be added at approx. 100°C, and the risk of retrogradation is therefore greatly reduced
