Maydanets O. Improvement of technologies of starch enzymatic lique-faction and maltodextrin

This work is devoted to a problem of developing the technologies of new starch products with the set properties by the usage of enzyme preparations at the initial stage of hydrolysis - liquefaction of starch. Optimal technological conditions of enzymatic liquefaction process for corn and potato starches, and the ways of its intensifica-tion are determined. There is established that the intensification of enzymatic liquefaction process of starch with the usage of mechani-cal or microwave influence would allow to make this process simple and maximally effective to enwiden its usage in production of vari-ous starch products. There is also developed technology of the gel-forming mal-todextrins with the usage of microwave radiation with ultrahigh fre-quency. Key words: enzymatic liquefaction of starch, hydrolysis of starch, ferment preparations, steam processing, mechanical homog-enization, microwave radiation, gel-formation, termoreversive gel, maltodextrins.