Interesting process of turning Rice grain into Sugar! скачать в хорошем качестве

Interesting process of turning Rice grain into Sugar!

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by α-(1-4) and β-(1-6)-D glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. It mostly contain in plants seed, wheat, potatoes, maize (corn), rice, and cassava (manioc). Enzyme amylase is an enzyme that catalyses the hydrolysis of starch into sugars by breakdown the α-(1-4) and β-(1-6)-D glycosidic bonds. There are two type of Amylase, alpha amylase and beta amylase. Germination: The aim of germination is to grow the rice grains. This allows the development of malt enzymes, specially amylase for break down starch into sugar. Mashing allows the enzymes in the rice malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid. Mashing involves pauses at certain temperatures (notably 45–62–73 °C) because this is the optimum temperature for enzyme amylase to work. Procedure Detail Germination weight 1 Kg of rice grains and put in container add water to that rice grain container and keep 1 day clean that rice gains with water, pour water out and put in container and cover, then keep 3 or 4 days after that rice will sprout, called rice malt. Mashing or boiling mill rice malt into grist add 2.5L of water into container add rice grist into that container heat up slowly (1°C/min) and pause at 45°C for 15 minutes heat up slowly (1°C/min) and pause at 63°C for 30 minutes heat up slowly (1°C/min) and pause at 72°C for 30 minutes saccharification test (drop a few drops of iodine, if it becomes black, it still has starch remain, if it does not change color, there is no more starch in solution). filter the spent grain out boil the sugar solution until it becomes sugar.