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Hydrolytic gain during hydrolysis reactions; implications and correction procedures

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Biotechnology Techniques

Abstract

Some of the structural parameters of starch (e.g. % beta- or gluco-hydrolysis) were influenced by the increase in mass during the hydrolysis reactions (hydrolytic gain). Procedures were derived to correct this apparent % of hydrolysis to actual % of hydrolysis. These analytically derived equations are not only valid for the hydrolysis of starch but also for the hydrolysis of lower molecular weight saccharides (i.e. α-limit dextrin). With a small modification, these equations can be used to correct for hydrolytic gain which occurs during the hydrolysis of other (bio)polymers.

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Authors and Affiliations

  1. Food and Bioprocess Engineering Group, Department of Food Technology and Nutritional Sciences, Wageningen Agricultural University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands

    L.M. Marchal & J. Tramper

Authors
  1. L.M. Marchal
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  2. J. Tramper
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Marchal, L., Tramper, J. Hydrolytic gain during hydrolysis reactions; implications and correction procedures. Biotechnology Techniques 13, 325–328 (1999). https://doi.org/10.1023/A:1008959008505

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  • DOI: https://doi.org/10.1023/A:1008959008505

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