Method for modifying oat cereal suspensions by providing an enzyme composition comprising beta-amylase and alpha-amylase

摘要

A enzyme modified oat cereal suspension comprising maltose and maltodextrin units, intact beta-glucan and proteins can be prepared by treating and oat cereal substrate suspension with an enzyme composition comprising beta-amylase and alpha-amylase. The beta-amylase and alpha- amylase enzymes are introduced simultaneously into the suspension for accelerated enzymatic hydrolysis, reduction of viscosity and regulation of sugar content formation of the modified oat cereal suspension. The method allowing use of lesser amounts of the enzymes than otherwise needed if the enzymes are used separately.