Process development for gelatinisation and enzymatic hydrolysis of starch at high concentrations

T. Baks

Research output: Thesisinternal PhD, WU


cum laude graduation (with distinction) Enzymatic hydrolysis of starch is encountered in day-to-day life for instance in the dishwasher during removal of stains with detergents or in our mouth during chewing of starch-based foods in the presence of saliva. The reaction is also important for the (food) industry, for example for the production of beer or bio-ethanol. In industry, it is usually preceded by gelatinisation to make the starch molecules available for the enzymes. Both gelatinisation and hydrolysis are usually carried out at a starch concentrations of 30 weight-%. Increasing the starch concentration during these processes can lead to a higher productivity, lower energy consumption, lower use of water and a higher enzyme stability. However, the drawback is that the gelatinisation temperature and the viscosity increase at these conditions. By using the proper process equipment, it is possible to overcome these drawbacks and to perform the gelatinisation and hydrolysis at high starch concentrations leading to the advantages mentioned above. The purpose of this study was therefore to develop a process for gelatinisation and enzymatic hydrolysis of wheat starch at high starch concentrations (more than 40 weight-%). Besides the development of such a process, analysis methods were developed to measure the main process parameters at these conditions.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • Boom, Remko, Promotor
  • Janssen, Anja, Co-promotor
Award date12 Oct 2007
Place of Publication[S.l.]
Print ISBNs9789085046943
Publication statusPublished - 2007


  • starch
  • processing
  • hydrolysis
  • alpha-amylase
  • cum laude

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