Bioconversion of starchcontent raw materials as aim to create functional products
Lukin N.D., Lapidus T.V., Borodina Z.M.
Research work have been carried out to produce glucose-maltose syrup from rye flour by action of cellulose and protease. Protein-carbohydrate concentrate was got as extract whilst glucose-maltose syrup contain less protein at next stage of starch hydrolysis.
Keywords: rye flour, starch, enzymes, hydrolysis, protein-carbohydrate concentrate