Marc A, Engasser J M, Moll M, Flayeux R
Laboratoire des Sciences du Génie Chimique, CNRS-ENSIC Institut National Polytechnique de Lorraine, 1 rue Grandville, 54042 Nancy Cedex, France.
Biotechnol Bioeng. 1983 Feb;25(2):481-96. doi: 10.1002/bit.260250214.
Kinetics of malt starch hydrolysis by endogeneous alpha- and beta-amylases has been experimentally investigated in laboratory-, pilot- and industrial-scale reactors. The production rates of glucose, maltose, maltotriose and total extract, and the separate alpha- and beta-amylases deactivation rates are measured at varying mashing temperature and different initial starch concentrations and qualities. Based on the experimental results, a model is proposed that takes into account the initial carbohydrates and enzymes dissolution, the starch gelatinization, the separate hydrolytic action of alpha-and beta-amylases on insoluble and soluble starch and dextrins, and the influence of temperature both on enzyme activities and thermal denaturation rate. The model can predict, at the three scales, the final sugars concentrations in the wort for given initial malt concentrations and enzymatic contents, and for a fixed temperature profile during the mashing process.
在实验室规模、中试规模和工业规模的反应器中，对内源α-淀粉酶和β-淀粉酶水解麦芽淀粉的动力学进行了实验研究。在不同的糖化温度、不同的初始淀粉浓度和质量下，测量了葡萄糖、麦芽糖、麦芽三糖和总提取物的生成速率，以及α-淀粉酶和β-淀粉酶各自的失活速率。基于实验结果，提出了一个模型，该模型考虑了初始碳水化合物和酶的溶解、淀粉糊化、α-淀粉酶和β-淀粉酶对不溶性和可溶性淀粉及糊精的单独水解作用，以及温度对酶活性和热变性速率的影响。该模型可以在三个规模上预测，对于给定的初始麦芽浓度和酶含量，以及糖化过程中固定的温度曲线，麦芽汁中最终糖的浓度。
