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

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 o...

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Bibliographic Details
Main Authors: Uthumporn, U., Sarker, Zaidul Islam, Alias, Abd Karim
Format: Article
Language:English
English
Published: Elsevier 2010
Subjects:
Hydrolysis.
Online Access:http://psasir.upm.edu.my/id/eprint/15058/
http://psasir.upm.edu.my/id/eprint/15058/1/Hydrolysis%20of%20granular%20starch%20at%20sub-gelatinization%20temperature%20using%20a%20mixture%20of%20amylolytic%20enzymes..pdf

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