Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods.
An enzymatic hydrolysis process was developed to produce starch fractions of certain composition consisting of amylose and amylopectin polymers. The method involves the use of a debranching enzyme whereby starch fractions consisting of linear chain lengths of different degree of polymerisation were...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Published: |
Universiti Sains Malaysia
2005
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/11359/ |
| _version_ | 1848871222550462464 |
|---|---|
| author | Mohd Hani, Norziah |
| author_facet | Mohd Hani, Norziah |
| author_sort | Mohd Hani, Norziah |
| building | USM Institutional Repository |
| collection | Online Access |
| description | An enzymatic hydrolysis process was developed to produce starch fractions of certain composition consisting of amylose and amylopectin polymers. The method involves the use of a debranching enzyme whereby starch fractions consisting of linear chain lengths of different degree of polymerisation were produced.
|
| first_indexed | 2025-11-15T15:36:39Z |
| format | Monograph |
| id | usm-11359 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T15:36:39Z |
| publishDate | 2005 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-113592017-09-13T03:33:27Z http://eprints.usm.my/11359/ Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. Mohd Hani, Norziah T1-995 Technology(General) An enzymatic hydrolysis process was developed to produce starch fractions of certain composition consisting of amylose and amylopectin polymers. The method involves the use of a debranching enzyme whereby starch fractions consisting of linear chain lengths of different degree of polymerisation were produced. Universiti Sains Malaysia 2005-01 Monograph NonPeerReviewed Mohd Hani, Norziah (2005) Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. Project Report. Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Mohd Hani, Norziah Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. |
| title | Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. |
| title_full | Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. |
| title_fullStr | Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. |
| title_full_unstemmed | Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. |
| title_short | Development of enzymatically-debranched starch products from sago And tapioca starch for use as fat replacer in foods. |
| title_sort | development of enzymatically-debranched starch products from sago and tapioca starch for use as fat replacer in foods. |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/11359/ |