saccharification वाक्य
उदाहरण वाक्य
मोबाइल
- The hydrolysis of polysaccharides to soluble sugars is called " saccharification ".
- This " conversion " is called saccharification.
- Montgomerie claimed this saccharification process would make " nourishing food for people of weak digestion ".
- The brewery may also separate the saccharification and fermentation of the grain, similar to sake.
- After the little starter is added, it is allowed around two days to begin the saccharification, acidification, and fermentation of the grains.
- Thus Hongqu is used only to provide red pigmentation and saccharification and as such, they should generally be used in conjunction with another starter with high fermentative capability.
- The first is " hon mirin " ( literally : true mirin ), which contains approximately 14 % alcohol and is produced by a forty-to sixty-day mashing ( saccharification ) process.
- The rice-dextrin solution then undergoes a further heat-assisted saccharification step involving the addition of further enzyme isolates, which convert the complex carbohydrates ( rice-dextrins ) into a solution rich in the simple carbohydrate maltose.
- The enzymes used in the saccharification step are the amylolytic enzyme, beta-amylase ( usually derived from " Bacillus species " ) and the debranching enzyme, pullulanase ( derived from " Aerobacter species " ).
- The enzymes used in the saccharification step are supplied by an addition of sprouted barley grains to the rice starch ( the traditional method ) or by adding bacterial-or fungal-derived purified enzyme isolates ( the modern, industrialized method ).
- The ?-amylase rest is also known as the "'saccharification rest "', because during this rest the ?-amylase breaks down the starches from the inside, and starts cutting off links of glucose one to four glucose molecules in length.
- Researchers hypothesize that this hybrid beverage ( a beer, wine, and mead combination ) was fermented by the process of mold saccharification, a uniquely Chinese contribution to the art of beverage-making in which several mold species are used to break down the carbohydrates of rice and other grains into simple, fermentable sugars.
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