| 摘要 |
A process which permits the facile conversion of green bananas to a sugar syrup uses a sequence of steps involving grinding the bananas, heating the bananas, treating the bananas with an alpha amylase to convert the starch granules into lower molecular weight molecules (liquefaction), changing conditions and treating the low molecular weight starch molecules and other substances in the liquified fluid with the enzymes, amyloglucosidase, pectinase, cellulase, macerase, etc., filtering the resultant fluid to remove the solids, and if necessary, evaporating the sugar solution to a suitable concentration. Use of elevated pH in each of the enzymatic conversion steps was found to greatly increase the glucose yield. |
