Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes

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Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes

Native granular starches (corn, cassava,mung bean, and sago)were hydrolyzed using a mixture of alpha-amylase and glucoamylase at 35 ◦C for 24 h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of...

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Bibliographic Details
Main Authors:	U., Uthumporn, Sarker, Md. Zaidul Islam, Al-Jashamy, Karim A.
Format:	Article
Language:	English
Published:	Elsevier Inc. 2010
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24840/ http://irep.iium.edu.my/24840/1/S32IJTRX1291773482921.pdf

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