Abstract
A dissolution model of corn grits by several kinds of commercial enzymes was proposed in a solidstate fermentation:-(dS/dt) =K (S) β, where S, K, t, β are residual ratio of starch, initial dissolution rate, time, and constant, respectively. The K value was determined by α-amylase activity, which was inhibited by glucose and ethanol, and affected also by temperature, the particle size, and the moisture content of corn grits. An inactivation model for the inactivation velocity of α-amylase during the reaction was proposed:-(dE/dt) =kd (E) r, where E, kd, γ, are residual ratio of α-amylase activity, initial inactivation rate which was affected by temperature and ethanol concentration, and a constant, respectively. The experimental results obtained were simulated by calculations based on reaction models.
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