Methods of transforming the carbohydrate complex of starch-containing raw materials for its subsequent saccharization using the enzyme preparation AMG 1100 BG

The main methods of splitting the starch carbohydrate complex are considered, which make it possible to use its maximum resources and ensure minimal losses of sugar-containing substances. Special attention is paid to hydrothermal and enzymatic processing, as key technologies used to convert starch into sugars. The article describes in detail the changes in the properties of the starch carbohydrate complex during hydrothermal treatment, including increasing the availability of starch for subsequent cleavage. The influence of temperature, processing time, and other factors on the starch structure, as well as the mechanisms underlying starch hydrolysis under high temperature and pressure conditions, is considered. Data on the degree of starch viscosity after hydrothermal treatment are presented, which is important for subsequent enzymatic processes. Enzymatic processing is considered as an effective method of splitting carbohydrates. The features of using the enzyme preparation AMG 1100 BG at various temperatures, pH and concentrations are described, as well as the influence of these factors on the rate and efficiency of saccharification. In addition, the article provides a comparison of the effectiveness of hydrothermal and enzymatic treatment in terms of optimizing technological processes. The advantages and disadvantages of each method are analyzed, as well as their possible combined use to improve saccharification performance. The results of the work can be useful for specialists in the field of food and biotechnological industry, as well as for researchers working on improving technologies for processing starch and other carbohydrate materials.