INFLUENCE OF LIQUEFACTION TEMPERATURE UPON RHEOLOGICAL PROPERTIES OF CORN STARCHY MASHES

Eufrozina ALBU (NIGA), Alina-Mihaela PSIBILSCHI

Abstract

In this paper we studied the effect of liquefaction temperature of the corn starchy mashes upon their rheological properties. For the study two types of corn grind starchy mashes respectively one of fine grind with particles of <0.5 mm and one of rougher grind with particles of  > 0.5 mm have been made. The enzymatic package, used in obtaining the two types of starchy mashes, consists of three enzyme types: Spezyme® (liquefaction enzyme), Stargen 001 (α-amylase and amiloglucosydase for the starch hydrolysis) and Fermgen (protease). For the two types of starchy mashes we tested different liquefaction temperatures of 40ºC, 50ºC, 60ºC and 70ºC. The rheological properties of starchy mashes have been analyzed by the viscometer Brookfield RV Pro II+ during their obtaining in two phases: before and after the starchy mashes liquefaction. From the study carried out we observed that the mashes obtained from fine corn grind, the liquefaction temperature of 60ºC is more efficient whereas more reduced viscosity being obtained in comparison with the other liquefaction temperature of 40ºC, 50ºC and 70ºC. For the mashes obtained from rough corn grind we observed the fact that the liquefaction temperature of 50ºC is more efficient, more reduced viscosity being obtained in comparison with the other liquefaction temperatures of 40ºC, 60ºC and 70ºC.

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