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Food Science and Technology • Braz. arch. biol. technol. 48 (spe) • June 2005 • https://doi.org/10.1590/S1516-89132005000400023   copy

Optimization of drying process of Zea Mays malt to use as alternative source of amylolytics enzymes

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This work aimed to study the drying process optimization of maize (Zea Mays) malt for obtaining maize malt, without affecting enzymatic activity of alpha e beta-amylases from maize malt. Results showed that dryer operation must occur in zone at 54°C and 5.18-6 h process time. The maize malt obtained had good enzymatic properties.

alpha and beta -amylases enzymes; maize (Zea mays) malt; optimization

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