Abstract
ABSTRACTSweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE) 10 in a steam‐jacketed kettle or in a twin‐screw extrusion cooker in a single step process with a heat stable ex‐amylase. The time required to gelatinize and liquefy 20% starch slurries in a kettle at 95°C was 45 to 50 sec. Starch powder (10 kg/hr) and water (2‐6 kg/hr) were fed to an extrusion cooker to adjust the moisture contents of the starch from 20 to 55% (wet basis) and gelatinized and liquefied to DE 10 at a barrel temperature of 120°C or above with 2 to 3% (w/w) a‐amylase added. The optimum conditions for the operation were to feed starch with water to maintain 50% moisture and 2% heat stable a‐amylase at a barrel temperature of 120°C.
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