V. V. Ananskikh, L. D. Shleina
All-Russian Research Institute of Starch Products – the branch of the V. M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. It is necessary to create conditions for the action of the thermostable alpha-amylase enzyme preparation in the production of maltodextrin from corn flour. One of them is a definite content of dry matter (DM) in a suspension of corn flour. From a practical point of view, the greater the concentration of corn flour suspension, the more economically advantageous the production of maltodextrin is due to the lower heat consumption for evaporation of water from the solution. However, its increase over a certain value leads to a violation of the liquefaction process. Corn flour suspension and liquefied corn mash are pseudoplastic fluids, in which the apparent viscosity decreases with an increase in the shear rate of the layers. When diluted, in the presence of alpha-amylase, at the time of starch gelatinization, the viscosity of the mash increases sharply, the shear rate of the layers decreases and contributes to an even greater viscosity increase. This leads to a decrease in the intermolecular contact of starch and the enzyme, and the degree of starch cleavage, characterized by the content of reducing substances (RS) in solution, decreases. The main parameter that determines the optimal concentration of the corn flour suspension used for liquefaction is the increase of RS content in the hydrolyzate. When a suspension with a DM content of 25% is diluted, the RS content is 8.2%, whereas with an increase in the DM content in the suspension to 27%, the RS content decreases to 4.7%. The optimal concentration of dry matter in corn flour suspension during the production of maltodextrin is 25%.
Keywords: maltodextrin; corn flour; pseudoplastic fluid; viscosity; concentration; reducing substances; suspension; liquefied mash.
Author Details: V. V. Ananskikh, Cand. Sc. (Tech.), leading research fellow (е-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L. D. Shleina, senior research fellow.
For citation: Ananskikh V. V., Shleina L. D. To the Question of Optimizing the Enzymatic Processing of Corn Flour in the Production of Maltodextrin. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 9. Pp. 97–99 (in Russ.). DOI: 10.24411/0235-2451-2018-10923.