Experimental investigations of viscosity of triticale starch suspensions subjected to enzymatic liquefaction by a-amylase, celullase and xylanase are presented. Flow curves have been determined and effects of starch concentration and shear conditions have been studied. Parameters of the Ostwalde-de Waele equation have been estimated. Starch suspensions represented rheologically unstable non-Newtonian liquids. The apparent viscosity of such suspensions decreased and instability diminished as a result of enzymatic hydrolysis.
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