The results indicate that higher enzyme concentration leads to
higher fermentable reducing sugar content. Obviously, the same
conversions could be achieved with lower enzyme concentration,
although requiring longer times. The longer exposure of the enzyme
to high temperatures (85 C for Ternamyl), needed for gelatinization
of the starch granules and to achieve a good susceptibility
to enzyme action could lead to slight enzyme deactivation (Mojovic
et al., 2006).