A Study of the Relationship between the Sugar Content of Enzyme Converted Starch and Pick Values of a Coated Sheet

The purpose of this experiment was to convert starch by the use of enzyme. The conversion was carried out in a way to produce variations in the reducing sugar contents of the cooked starch. These starches were then applied as the adhesive in a coating mixture. Draw downs were made using the variety of coatings and then the sheets were tested for surface strength. The IGT Pick Tested was used. It was hoped that a definite relationship between sugar contents and pick values could be obtained. This, however, was not the case and the experiment would have to be considered inconclusive. Nevertheless, it was observed that at the greater enzyme additions and therefore the higher sugar contents the cooked starch was much less viscous. This was just an observation, though, and immaterial to the initial objective. It could possibly be an area for further research