Abstract
The present study was conducted to investigate the effect of complex amylolytic preparations on green buckwheat starch in the environment of oxidized and reduced fractions of electrochemically activated solutions. The novelty of the work lies in the study of the effect of catholyte and anolyte obtained from tap water on the accumulation of reducing substances in the process of enzymatic hydrolysis of green buckwheat starch with the use of preparations AmyloLux ATS and Maltogenase 2X L. The practical significance of the work is related to the possibility of improving the technology of grain drinks or preparation of buckwheat malt in the production of gluten-free beer. It was found that enzymatic hydrolysis of green buckwheat starch with the use of complex amylolytic preparations proceeded most intensively when using the oxidized anodic fraction of electrochemically activated solutions. The level of reducing substances in the anolyte environment exceeded the analogous index in the samples based on water and catholyte by 1.2-1.3 times, already after 30 minutes and before the end of the process.
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