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Re: Some questions (Acid hydrolysis)

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  • waljaco
    See The Alcohol Library (Link provided at site homepage) Distillation of Alcohol And De-Naturing , by FB Wright,(1907) Softening grain by acid (p138-139)
    Message 1 of 20 , Jun 30 10:26 PM
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      See 'The Alcohol Library' (Link provided at site homepage)

      'Distillation of Alcohol And De-Naturing', by FB Wright,(1907)

      'Softening grain by acid' (p138-139)
      You need a pressure-cooker to cook the grain at 180C (350F) otherwise
      you need malted barley.

      wal
      Malted barley, enzymes or raw mashed sweet potatoes are more practical!




      --- In new_distillers@yahoogroups.com, "jamesonbeam1"
      <jamesonbeam1@...> wrote:
      >
      >
      > True Wal,
      >
      > But:
      >
      > Acid hydrolysis of starch has had widespread use in the past. It is now
      > largely replaced by enzymic processes, as it required the use of
      > corrosion resistant materials, gave rise to high colour and saltash
      > content (after neutralisation), needed more energy for heating and was
      > relatively difficult to control.
      >
      > Most common methods today employ Amylase enzymes: SEE:
      > http://www.lsbu.ac.uk/biology/enztech/starch.html
      > <http://www.lsbu.ac.uk/biology/enztech/starch.html>
      >
      > Table 4.2 Enzymes used in starch hydrolysis
      >
      > Enzyme
      >
      > EC number
      >
      > Source
      >
      > Action
      >
      > a-Amylase
      >
      > 3.2.1.1
      >
      > Bacillus amyloliquefaciens
      >
      > Only a-1,4-oligosaccharide links are cleaved to give a-dextrins and
      > predominantly maltose (G2), G3, G6 and G7 oligosaccharides
      >
      > B. licheniformis
      >
      > Only a-1,4-oligosaccharide links are cleaved to give a-dextrins and
      > predominantly maltose, G3, G4 and G5 oligosaccharides
      >
      > Aspergillus oryzae, A. niger
      >
      > Only a-1,4 oligosaccharide links are cleaved to give a-dextrins and
      > predominantly maltose and G3 oligosaccharides
      >
      > Saccharifying a-amylase
      >
      > 3.2.1.1
      >
      > B. subtilis (amylosacchariticus)
      >
      > Only a-1,4-oligosaccharide links are cleaved to give a-dextrins with
      > maltose, G3, G4 and up to 50% (w/w) glucose
      >
      > b-Amylase
      >
      > 3.2.1.2
      >
      > Malted barley
      >
      > Only a-1,4-links are cleaved, from non-reducing ends, to give limit
      > dextrins and b-maltose
      >
      > Glucoamylase
      >
      > 3.2.1.3
      >
      > A. niger
      >
      > a-1,4 and a-1,6-links are cleaved, from the nonreducing ends, to give
      > b-glucose
      >
      > Pullulanase
      >
      > 3.2.1.41
      >
      > B. acidopullulyticus
      >
      > Only a-1,6-links are cleaved to give straight-chain maltodextrins
      >
      > Vino es Veritas,
      >
      > Jim.
      >
      >
      > --- In new_distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
      > >
      > > Acid hydrolysis of starch and cellulose is possible. The problem for
      > > the homedistillers is that the acid is corrosive and a high cooking
      > > temperature is required.
      > > wal
      >
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