Chap 6: Liquefaction

Question 1

Terminology (equation)

Answer 1

gelatinization+dextrinization=liquefaction

• gelatinization: hydratation and swelling of starch granules resulting in max viscosity
• dextriniz: prod of shorter glucose chains dextrins by hydrolysis and enzyme action
• liquefaction: process of creating dextrins and decrease viscosity for conversion to dextrose in saccharification

Question 2

alpha amylase action

Answer 2

hydrolyses alpha1-4 glucosidic bonds to produce dextrins at high T°

Question 3

Jet cooking step (4)

Answer 3

• primary liquefaction of slurry with amylase
• jet cooker gelatinizes starch high pressure steam
• flash cooler: decrease T°, release protein bound starch, destroy granular structure
• second liquefaction: alpha amylose

Question 4

where to add amylase?

Answer 4

away from hot water and pH adjustment