Kvasny Prum. 1957; 3(9): 196-199 | DOI: 10.18832/kp1957037

The determination of fluidizing activity of malt amylases.Peer-reviewed article

V. MAREČEK

The author followed fluidizing activity of malt amylases according to changes of viscosity of starch paste determined with a viscosimeter of his own system. The paste made of rice starch appeared to be most suitable for these experiments because of its almost constant viscosity. It was found, that the fluidizing as well as saccharization appears as monomolecular reaction. Optimal limit of ph in the medium was estimated for both processes. The investigation of temperature coefficients showed, that the fluidizing - opposite to saccharization - is accelerated by the rising of temperature. Finally the influence of concentration of both amylases upon the speed of fluidizing and saccharization was also examined.
(In Czech, English summary only)

Keywords: fluidizing activity, malt amylases

Published: September 1, 1957