| 摘要 |
<p>Starch syrups are prepared by (a) heating a starch suspension at 80-180 degrees C in order to dissolve and completely disperse the starch, (b) cooling the dispersed starch solution, (c) adding and mixing an alpha-1,6-glucosidase with the solution so that reaction occurs, and (d) subjecting the soln. to the action of an amylolytic enzyme, such as glucoamylase, beta-amylase, or a liquefying enzyme, or to a glucoseisomerase, so that saccharification occurs.</p> |
