Abstract
Fourier transform infrared spectroscopy was evaluated as an easy and simple analytical method for determination of starch residues after enzymatic hydrolysis. Different starch sources were liquefaction by α-amylase enzyme Termamyl SC for 25 minutes in autoclave. In the next step were starches solutions enzymatically hydrolysed by enzyme pollulanase Promozyme® for 24 hours to 60°C water bath. Total glucose in starch hydrolysate was determined using Fourier Transformed Infrared Spectroscopy (FTIR) with ATR accessory with diamante crystal by recording the absorption of different carbohydrate in spectral range from 700 - 4000 cm-1. Based on calibration curves of glucose the release of total glucose in hydrolysates was calculated.