A Preliminary Note on the Enzymatic Hydrolysis of Starch in Whole‐Maize Grits

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Abstract
The role of amylase inhibitors on the liquefaction of starch in maize is discussed. Experiments with a Brabender Amylograph and a Votator continuous cooker for investigating the influence of proteolysis and amylase inhibitors are briefly discussed. Results indicated that excellent yields of sugar could be obtained by pretreating a 30% suspension of maize grits in water in the Votator apparatus at pressures of about 200 lb. p.s.i. before hydrolysing with amylolytic enzymes at this pressure.

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