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- W2792371180 abstract "β-Amylase is of important biotechnological aid in maltose syrup production. In this study, the extraction condition of β-amylase from brewer's malt and the optimal dosage of β-amylase in maltose syrup production were optimized using response surface methodology and uniform design method. The optimal extraction condition of β-amylase from brewer's malt was composed of 1:17 (g/v) material/liquid ratio, 44°C extraction temperature, pH 6.4 buffer pH, 2.3 H extraction time, and 1.64 g L-1 NaSO3 dosage with a predicted β-amylase activity of 1,290.99 U g-1 , which was close to the experimental β-amylase activity of 1,230.22 U g-1 . The optimal dosages of β-amylase used in maltose syrup production were 455.67 U g-1 starch and its application in maltose syrup production led to a 68.37% maltose content in maltose syrup, which was 11.2% and 28.9% higher than those using β-amylases from soybean and microbe (P < 0.01). Thus, β-amylase from brewer's malt was beneficial for production of high maltose syrup." @default.
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- W2792371180 date "2018-03-30" @default.
- W2792371180 modified "2023-10-14" @default.
- W2792371180 title "Process optimization of the extraction condition of β‐amylase from brewer's malt and its application in the maltose syrup production" @default.
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- W2792371180 doi "https://doi.org/10.1002/bab.1650" @default.
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